Raw Zucchini Carpaccio
Print RecipeIngredients
- 2 zucchinis
- 2 riped avocados
- Parmigiano Reggiano
- a handfull of kalamata olives
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- For the carpaccio dressing
- 25 ml of lemon juice
- 80 ml of olive oil
- a tablespoon of traditional French mustard
- a pinch of oregano
- a pinch of dill
- a pinch of salt
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- For the sauce
- 100 g of carrot
- 100 g of a ripe tomato
- 50 ml of olive oil
- a pinch of salt
Instructions
Start preparing the dressing: mix well in a glass jar all the ingredients (the lemon juice, the olive oil, the mustard, oregano, dill and salt) until you will get a nice emulsion
Wash the zucchinis and finely slice them in rounds or along the length of the vedge
Mix the sliced zucchinis with the dressing, giving them a nice little massage and leave them get the flavours of the dressing ingredients for at least 30 minutes
Now we will do the sauce. Peel and chop the vegetables and pass them through a food processor/blender together with the olive oil and salt until you will get a fine sauce
To assemble the dish, start putting the carrot & tomato sauce on a plate, place on top the zucchini slices and decorate with slices of avocado, few olives and Parmigiano Reggiano shaves
