It has been a hot minute since I’ve been able to post. Did you miss me? I missed you!
Well let’s not waste another second. Let’s dive into this Zucchini Carpaccio — one of my favorite things to make when I have guests over for dinner because it’s light and fresh, and it’s just so darn pretty, people always go crazy over it (little do they know how easy it is to pull together).
I also love how versatile this carpaccio salad is. Adorn it with whatever you have on hand. Don’t have dill? Sub mint or parsley. No almonds? Use hazelnuts instead. Want to add cherry tomatoes or wedges of roasted beets? Great idea. The zucchini is a blank slate for any flavor combos you like. I’m partial to the salty, briny, lemony flavor profile of this particular version.
Now let’s talk about this impressive presentation. Twists and turns, ribbons and curls, spirals and rosettes, putting this salad together is like building a little mini edible sculpture, and as fun to make as it is to eat. The key is height — keep layering spirals and loops of the zucchini slices until you run out.
You can certainly hand-cut the zucchini, but a mandolin will make it a heck of a lot easier to get even, thin slices. I have this one from Benriner and love it.
So go impress someone and make this carpaccio salad stat!
Light, fresh, and one of the prettiest salads ever.
Recipe Source: LickMySpoon.com.
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