Vegetable Carpaccio

Name: Vegetable Carpaccio
Ingredients: A small handful of large, firm radishes; 1 large carrot; 1 celery rib from the heart; 1 firm leek, white and tender green only; 1 small fennel bulb, halved and cored; Half a lemon plus 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 3 tablespoons cold-pressed olive oil plus more for drizzling; 1 heaping tablespoon drained small capers; Fine sea salt; 1 firm medium artichoke; A small chunk of Parmesan cheese, for shaving; Freshly ground pepper

13 ingredients

12 steps

Ingredients

A small handful of large, firm radishes
1 large carrot
1 celery rib from the heart
1 firm leek, white and tender green only
1 small fennel bulb, halved and cored
Half a lemon plus 3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons cold-pressed olive oil plus more for drizzling
1 heaping tablespoon drained small capers
Fine sea salt
1 firm medium artichoke
A small chunk of Parmesan cheese, for shaving
Freshly ground pepper

Directions

1

Trim and very thinly slice the radishes, carrot, celery, leek and fennel bulb using a manual mandoline-type slicer.
2

In a large bowl, combine the 3 tablespoons lemon juice with the mustard and beat lightly with a fork; beat in the 3 tablespoons olive oil.
3

Stir in the drained capers and season with sea salt.
4

Trim the artichoke, rubbing the cut portions with the lemon half as you go to prevent discoloration.
5

Cut off the stem and pull off all the dark outer leaves around the base.
6

Cut the artichoke crosswise about 1 1/2 inches from the base to remove the remaining leaves.
7

Scoop out the hairy choke and trim around the top and bottom of the heart.
8

Slice the artichoke heart very thin and toss with the dressing.
9

Add the sliced vegetables and toss gently.
10

Arrange the carpaccio on plates or on a platter.
11

Using a vegetable peeler, shave Parmesan on top.
12

Season with pepper, drizzle with olive oil if desired and serve.