Vegetable Carpaccio With Sesame Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Thinly sliced summer vegetables with a sesame and cumin seed topping. Carpaccio originated in Italy as thinly sliced raw beef with a vinaigrette, but has evolved in France to include many wonderful recipes. I was surprised by how good seasame oil tasted on cucumber, tomato, bell peppers, and fennel. You do need a long and very sharp knife to get these veggies cut thin enough. Ingredients:
1 firm tomato |
1/2 yellow pepper |
1/2 green pepper |
2 large mushrooms |
1/2 cucumber |
1 small fennel bulb, two outer leaves removed |
1/2 lemon, juice of |
3 tablespoons sesame oil |
2 tablespoons sesame seeds |
1 tablespoon cumin seed (optional) |
salt and pepper |
Directions:
1. Slice the tomato, peppers, mushrooms, cucumber and fennel as thinly as possible. Place the mushrooms in a salad bowl and sprinkle them with the lemon juice. Add the other vegetables and the sesame oil. Toss gently and season with salt and pepper to taste.
2. Arrange the salad on plates and sprinkle with sesame and cumin seeds.
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