Carpaccio usually refers to thinly sliced beef, but here the beef is replaced by a bounty of shaved vegetables. The flavour really depends on the freshness of the veggies, so if you’re not growing your own, be sure to shop local and choose organic.
1/2 cup (125 mL) extra-virgin olive oil
4 thick ginger slices, julienned
3 basil leaves, coarsely torn
Pinch of sea salt
3 button or crimini mushrooms
1 small zucchini, green or yellow
1/2 fennel bulb (optional)
1/4 English cucumber
Pinches of sea salt and ground black pepper
1 lemon or lime
Pea shoots or watercress for garnish (optional)
To make infused oil, heat oil and ginger in small saucepan until warm and ginger starts to sizzle. Remove from heat. Let cool slightly, then carefully add basil and salt. Let steep at room temperature to let flavours blend for at least 1 hour. If you have more time, refrigerate overnight. Strain and discard solids.
Using Y-peeler or mandoline, carefully shave vegetables into thin pieces and ribbons. Arrange on platter and sprinkle with salt and pepper. Squeeze juice from lemon or lime over top, then drizzle with half the infused oil. Garnish with pea shoots or watercress (if using).
Serves 4 as a refreshing appetizer.
Each serving contains: 150 calories; 2 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 7 g carbohydrates; 2 g fibre; 57 mg sodium
source: "Fresh Summer Salads", alive #357, July 2012
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