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Carpaccio of Artichokes, Bleeding Heart Radish, Carrots and Golden Beets
Carpaccio of Artichokes, Bleeding Heart Radish, Carrots and Golden Beets
Serves four
Preparation
Artichoke
1 artichoke bottom, choke and stem removed and bottom thinly sliced vertically
1 tbs. extra-virgin olive oil
1 tbs. freshly squeezed lemon juice
Celtic sea salt and freshly ground pepper
Combine the artichoke, olive oil and lemon juice in a bowl, and toss to mix. Season to taste with salt and pepper.
Bleeding Heart Radish
1small bleeding heart radish, peeled and sliced into rounds
1 tbs. yuzu citron juice
1 tbs. cold-pressed sesame oil
Celtic sea salt and freshly ground pepper
1/4 tsp. freshly grated wasabi
2 tsp. grated, peeled apple
Combine the radish slices, citron juice and sesame oil in a bowl, and toss to mix. Season to taste with salt and pepper. Lay the slices flat. Mix together the wasabi and apple in a small bowl. Spread some of the mixture over each radish slice.
Carrots
1 carrot, thinly sliced on the diagonal
2 tbs. extra-virgin olive oil
2 tsp. red wine vinegar
Celtic sea salt and freshly ground pepper
Combine the carrot, olive oil and vinegar in a bowl, and toss to mix. Season to taste with salt and pepper.
Golden Beets
1 small golden (yellow) beet, peeled and thinly sliced
1/2 tsp. finely minced, peeled fresh ginger
1/2 tsp. finely minced garlic
1/2 tsp. finely minced shallot
2 tbs. extra-virgin olive oil
2 tsp. rice wine vinegar
Celtic sea salt and freshly ground pepper
Combine the beet, ginger, garlic, shallot, olive oil and vinegar in a bowl, and toss to mix. Season to taste with salt and pepper.
Garnish
2 tsp. fresh flat-leaf parsley leaves, cut into fine chiffonade
4 tsp. fresh micro mint leaves
1 tsp. chopped fresh dill
1 tbs. 1/2-inch-long-cut fresh chives
Freshly ground pepper
Assembly
For each serving, arrange one-fourth of each vegetable on a small plate, overlapping the pieces and, in the case of the golden beet, rolling the slices into cones. Spoon any of the remaining juices from each vegetable on the respective vegetable. Sprinkle the parsley evenly over the artichoke, the mint evenly over the radish, the dill evenly over the carrot and the chives evenly over the beet. Sprinkle the vegetables with pepper.
Recipe excerpted from Raw by Charlie Trotter and Roxanne Klein (Ten Speed Press, 2007).
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Carpaccio of Artichokes, Bleeding Heart Radish, Carrots and Golden Beets
| Web Extra
July-August 2007 |
Carpaccio of Artichokes, Bleeding Heart Radish, Carrots and Golden Beets
Serves four
Preparation
Artichoke
1 artichoke bottom, choke and stem removed and bottom thinly sliced vertically
1 tbs. extra-virgin olive oil
1 tbs. freshly squeezed lemon juice
Celtic sea salt and freshly ground pepper
Combine the artichoke, olive oil and lemon juice in a bowl, and toss to mix. Season to taste with salt and pepper.
Bleeding Heart Radish
1small bleeding heart radish, peeled and sliced into rounds
1 tbs. yuzu citron juice
1 tbs. cold-pressed sesame oil
Celtic sea salt and freshly ground pepper
1/4 tsp. freshly grated wasabi
2 tsp. grated, peeled apple
Combine the radish slices, citron juice and sesame oil in a bowl, and toss to mix. Season to taste with salt and pepper. Lay the slices flat. Mix together the wasabi and apple in a small bowl. Spread some of the mixture over each radish slice.
Carrots
1 carrot, thinly sliced on the diagonal
2 tbs. extra-virgin olive oil
2 tsp. red wine vinegar
Celtic sea salt and freshly ground pepper
Combine the carrot, olive oil and vinegar in a bowl, and toss to mix. Season to taste with salt and pepper.
Golden Beets
1 small golden (yellow) beet, peeled and thinly sliced
1/2 tsp. finely minced, peeled fresh ginger
1/2 tsp. finely minced garlic
1/2 tsp. finely minced shallot
2 tbs. extra-virgin olive oil
2 tsp. rice wine vinegar
Celtic sea salt and freshly ground pepper
Combine the beet, ginger, garlic, shallot, olive oil and vinegar in a bowl, and toss to mix. Season to taste with salt and pepper.
Garnish
2 tsp. fresh flat-leaf parsley leaves, cut into fine chiffonade
4 tsp. fresh micro mint leaves
1 tsp. chopped fresh dill
1 tbs. 1/2-inch-long-cut fresh chives
Freshly ground pepper
Assembly
For each serving, arrange one-fourth of each vegetable on a small plate, overlapping the pieces and, in the case of the golden beet, rolling the slices into cones. Spoon any of the remaining juices from each vegetable on the respective vegetable. Sprinkle the parsley evenly over the artichoke, the mint evenly over the radish, the dill evenly over the carrot and the chives evenly over the beet. Sprinkle the vegetables with pepper.
Recipe excerpted from Raw by Charlie Trotter and Roxanne Klein (Ten Speed Press, 2007).
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