Carpaccio is a dish made of raw meat (or veggie as in my case) whichly is thinly sliced and topped with dressing or sauce and is served as an appetizer.I have been wanting to make a vegetarian carpaccio for a long time and did so when I found an excellent and flexible recipe with Kalyn's zucchini carpaccio salad made with a simple dressing of lemon juice and olive oil.The recipe is originally of Tyler Florence and is from FoodNetwork and you can also find the same at SideWalkShoes.The only adaptation I have made is the addition of toasted pinenuts.
Zucchini: 1 medium
Olive Oil: 2 tbsp+
Lemon Juice: 2-3 tbsp
Dill Leaves: 2 tbsp+
Spring onion/Scallions: 1 white part only
Salt /Sea Salt
Paneer/Cottage Cheese/Ricotta/Parmesan (optional)
Clean zucchini and using a mandoline slicer thinly slice it into transparent rounds.
Arrange the zucchini in salad plates in a layered fashion and sprinkle salt and pepper.
In a bowl mix together lemon zest,lemon juice and olive oil and pour it over the zucchini.Let it sit for 15-20 minutes for the flavours to blend.
At the time of serving,top the zucchini with chopped spring onions/chives and chopped dill.Garnish with crumbled paneer and toasted pinenuts.
A simple yet elegant salad.The salad is lemony and the first feel on consuming is the freshness,then the tanginess of the lemon and the crunchiness of pinenuts bursts into your mouth.Enjoy the elegant salad.You can adjust the ingredients as per taste and availability.
The simple carpaccio salad which I made thanks to the excellent adaptation by Kalyn goes to NCR:Zucchini/courgettes hosted at TinnedTomatoes.