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Vegetable Carpaccio With Saffron Verde Dressing

Holiday.Cook's picture
Ingredients
  Beetroot 2 Small, trimmed and peeled
  Fennel head 1 Large, outer leaves removed
  Celery sticks 2 , trimmed
  Cauliflower 1 Small, cut into florets
  Radishes 4
  Courgette 1 Large
  Avocado 1 Small, halved and stoned
For dressing
  Garlic 1 Clove (5 gm), crushed
  Flat leaf parsley 3⁄4 Bunch (75 gm) (1 Small Bunch)
  Red chili 1 , finely chopped to make 1/2 teaspoon
  Extra virgin olive oil 100 Milliliter
  Powdered saffron 1⁄2 Teaspoon
  Dijon mustard 1⁄2 Teaspoon
  Fresh white breadcrumbs 1 Tablespoon
  Balsamic vinegar 1 Teaspoon
  White wine vinegar 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Saffron
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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