banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cucumber Radish Carpaccio Salad

    Share

    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.

    Advertisement

    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

    Advertisement

    Cucumber Radish Carpaccio Salad

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.