Vegetarian Carpaccio
Spectacular salads recipes for springtime.
Recipe Summary Vegetarian Carpaccio
A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts.
Ingredients | Carrot Salad Recipes Jamie Oliver3 beets, assorted colors4 radishes1 turnip1 yellow carrot1 purple carrot2 Jerusalem artichokes¼ cup olive oil¼ cup red wine vinegar1 slice bread, cut into small cubes2 tablespoons pine nuts1 tablespoon pumpkin seeds2 tablespoons walnut oilsea salt and freshly ground black pepper to taste1 cup baby lettuce, or to tasteDirectionsCut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top; sprinkle with salt and pepper. Garnish with lettuce leaves.Info | Carrot Salad Recipes Jamie Oliverprep:
20 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
TAG : Vegetarian CarpaccioSalad, Vegetable Salad Recipes,
