Vegetable Carpaccio With Saffron Verde Dressing Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Ingredients
| Beetroot 2small,trimmed and peeled | ||
| Fennel 1 large head outer leaves removed | ||
| Celery 2 sticks trimmed | ||
| Cauliflower 1 small, cut into florets | ||
| Radishes | 4 | |
| Courgette | 1 Large | |
| Avocado 1 small, halved and stoned | ||
| Garlic | 1 Clove (5gm), crushed (DRESSING) | |
| Flat-leaf parsley small bunch | ||
| Red chilli 1, finely chopped to make 1/2 tsp | ||
| Extra-virgin olive oil 100 ml | ||
| Powdered saffron | 1/2 Teaspoon (DRESSING) | |
| Dijon Mustard | 1/2 Teaspoon (DRESSING) | |
| White breadcrumbs | 1 Tablespoon (DRESSING) | |
| Balsamic vinegar | 1 Teaspoon (DRESSING) | |
| White wine vinegar | 1 Tablespoon (DRESSING) | |
Directions
To make the dressing, whizz the garlic, parsley, chilli and oil to a coarse pulp in a food processor.
Add the saffron and mustard.
Soak the breadcrumbs with the vinegars for 1 minute, then add to the oil.
Whizz again briefly.
Season.
Using a mandolin or sharp knife, slice all the vegetables into thin shavings.
Cut the avocado into thin slices.
Arrange the vegetables on 4 plates, spoon the dressing over and serve with country-style bread.
Add the saffron and mustard.
Soak the breadcrumbs with the vinegars for 1 minute, then add to the oil.
Whizz again briefly.
Season.
Using a mandolin or sharp knife, slice all the vegetables into thin shavings.
Cut the avocado into thin slices.
Arrange the vegetables on 4 plates, spoon the dressing over and serve with country-style bread.
Chef
