Last week I made this recipe in a Manhattan PS where I taught a group of food-passionate 7th graders and despite the dull peelers we had at our disposal, the salad was a big success. They loved it! I would never have imagined that raw vegetables, especially asparagus, could be such a hit among 12 year-old kids!
This salad does not require any cooking but just some more manual work. The result is sooo beautiful looking and the taste is sooo fresh that it’s really worth the extra work. If you have an ultra-sharp peeler that’ll make your life much easier.
This salad does not require any cooking but just a sharp peeler. The result is sooo beautiful looking and the taste is sooo fresh that it's really worth the extra slicing. If you have an ultra-sharp peeler that'll make things much easier.
- CARPACCIO for 4 people
- 1 small bunch asparagus -
- 1 small cucumber -
- 1 avocado -
- 1/2 cup loose packed Parmesan ribbons -
- 2 Tbs italian parsley chopped -
- 2 Tbs basil chopped -
- 1/2 lemon, juiced -
- 2/3 Tbs XV olive oil -
- 1/2 tsp salt -
Use a vegetable peeler to make full-length “ribbons” with the asparagus.
Since you won't be able to use the entire asparagus keep the leftover asparagus for another recipe (f.i.: Asparagus Risotto). Sometimes I keep the tops for decorating the dish.
Repeat with the cucumber.
Lay out evenly on a serving platter or create some rose-shaped additions by wrapping 2 o 3 short ribbons or discs.(video)
Prepare dressing: chop parsley and basil, add lemon juice, XV olive oil, salt and pepper,
Sprinkle Parmesan over top of squash and cucumber. Add avocado. Whisk dressing ingredients and pour over Carpaccio, toss and serve.