This is an elegant, full of flavor and healthy dish. It may look difficult to make but it really isn’t. The thinner the zucchini slices the better. Don’t skip the salad. It compliments the Carpaccio really well.
For the Carpaccio:
- 1 large or 2 medium zucchinis
- 1 tsp sea salt
- Black pepper
- ½ of 1 small lemon (reserve the other half)
- 1-2 tbs Extra Virgin Olive Oil
- 2 tablespoons of crème fraîche
- 1 tsp of prepared Horseradish
Using a mandolin, a vegetable peeler or a very sharp knife if you have mad knife skills, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper. Drizzle over the olive oil and lemon juice. Mix the crème fraîche with the horseradish. Taste it. Needs salt? Add some. More horseradish? More crème? Maybe a splash of lemon juice. Make it your own. Dress the Carpaccio with it. You can simply do it with a spoon or put the mixture in a small Ziploc bag, cut one end, squeeze and drizzled all over. Pretty! Oops, almost forgot…place some capers to finish.
For the Arugula Salad:
- 1 or 2 hands full of baby arugula
- Juice of the reserved lemon half
- Salt+pepper (you are on your own on that one)
- 1-2 tsp of Extra Virgin Olive Oil
Toss ingredients all together with your hands (trust me on this one). Grab (yes, with your hands) some of the salad and place it in the top/middle of Carpaccio platter. Garnish with grated or shaved Parmesan cheese and toasted pine nuts. If you need to learn how to toast this delicious fatty little nuts just click here.
Sprouts; Organic baby arugula 2 for 5 and zucchini 88c lb.
Trader Joe’s has the best price on crème fraîche and they carry a pretty good prepared horseradish.
You can find all ingredients for this dish at Trader Joe’s.