Cucumber Radish Carpaccio Salad
Carpaccio traditionally refers to extremely thin slices of cured meat. These days, however, it’s a term that refers to thin slices of all sorts of items—including the perfect pairing of cucumber and radish. A mandoline works best to get whisper-thin slices for this elegant salad, but you can also—very carefully—use a very sharp chef’s knife. If available, try using watermelon radish for added visual appeal.
2 cups (500 mL) very thinly sliced radish
2 cups (500 mL) very thinly sliced cucumber
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
1 Tbsp (15 mL) white wine vinegar or white balsamic vinegar
1/4 tsp (1 mL) black pepper
1/3 cup (80 mL) grated feta cheese
2 Tbsp (30 mL) chopped mint
Arrange radish and cucumber slices on serving plates, alternating radishes with cucumber slices so they slightly overlap. In small bowl, whisk together oil, vinegar, and pepper. Drizzle dressing over vegetables and sprinkle feta cheese and mint over top.
Serves 4.
Each serving contains: 111 calories; 3 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 5 g total carbohydrates (2 g sugars, 1 g fibre); 163 mg sodium
source: "Totally Radishes", alive #379, May 2014
Cucumber Radish Carpaccio Salad
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
