Pear Carpaccio With Lemon-Lime And Mint Vinaigrette

9 ingredients
5 steps

Ingredients

  • 6 Bartlett or Anjou pears, washed, unpeeled
  • 3 tablespoons best quality extra-virgin olive oil
  • Coarse sea salt, to taste
  • Zest of 1 medium lemon
  • Zest of 1 small lime
  • Juice of 1/2 lemon + juice of 1/2 lime
  • 6 leaves fresh mint, chopped + more for garnish
  • Wedge Parmigiano Reggiano cheese or Asiago, shaved
  • Freshly ground black pepper, to taste

Directions

  1. 1
    Start by zesting lemon and lime, reserve.
  2. 2
    In a small bowl whisk the juices of lemon and lime, wisk in the oil 1 tablespoon at a time, add chopped mint. Set a side for about 15 minutes; then strain thru a fine strainer.
  3. 3
    Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.
  4. 4
    Arrange pears overlapping on a platter; drizzle with vinaigrette and season with salt, pepper and the lemon and lime zests.
  5. 5
    Garnish with Parmesan shavings, some more pepper and mint; serve.

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