Wednesday, May 11, 2016

Radish Carpaccio

If you have visited this page before, you might have noticed that I love simplicity. Pure, fresh, seasonal, locally grown organic ingredients often make the most sophisticated meal. And since radishes are abundant at this time of the year, I am schlepping home bunches of them from the farmers' market. 

  • 15 pink radishes
  • 3-4 large white radishes or 1 medium large daikon radish
  • handful of purple radish microgreens 
  • juice if 1/2 lime
  • 1/4 cup virgin olive oil
  • pinch Celtic sea salt
  • freshly ground black pepper

  • In a medium large bowl whisk a dressing using lime juice, olive oil and salt. Set aside. 
  • Wash and pat dry the radishes, cut off the green tops. Using vegetable peeler peel off the thick skin from the white radishes. 
  • With the help of a sharp knife or a mandolin, slice all the radishes into very thin slices.
  • Toss white radish slices into a bowl with the dressing and mix gently making sure that all slices are well covered with the dressing. Arrange the slices on a platter covered with radish greens or lettuce. Repeat this step with pink radish slices. Garnish with microgreens.
  • Serve right away with a generous amount of freshly ground black pepper and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


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