When we hear the word carpaccio a few things usually spring to mind: a) thinly sliced beef or fish b) that the item in question is usually uncooked and c) it is most often served as a small plate or appetizer. In today’s world of healthy eating and the realization of the power of raw vegetables, a popular trend has been to make carpaccio out of, you guessed it, raw vegetables. I have seen broccoli thinly sliced and prepared this way, even cauliflower and raw artichokes. My Mushroom Carpaccio is just that; thinly sliced cremini mushrooms tossed with delicate celery leaves, chopped almonds, and shaved Parmesan cheese. All tossed with a lemon-Dijon mustard vinaigrette for a sharp burst of flavor. Who said eating your vegetables, and raw mind you, couldn’t be a delicacy? Not me, and I have a hunch not you either after you try this flavorful salad.
(To view this recipe, click on the blue title of the blog post above*)
Mushroom Carpaccio
Ingredients:
- 8 oz. cremini (or baby bella) mushrooms, cleaned with a towel
- 3 celery stalks plus their leaves, finely chopped
- ¼ cup raw almonds, chopped
- ¼ cup shaved Parmesan cheese
- For the vinaigrette:
- The zest of 1 lemon, finely chopped
- The juice of 2 lemons
- 3 Tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- pinch of crushed red pepper flakes
Directions:
- Slice the cremini mushrooms as thin as possible, and place them in a mixing bowl. Add in the remaining salad ingredients, tossing gently to combine.
- Whisk all of the vinaigrette ingredients together in a small bowl. Toss over the mushroom carpaccio ingredients and divide among salad plates.
Tagged: almonds, baby bella mushrooms, celery, celery leaves, cremini mushrooms, Dijon mustard, lemon vinaigrette, lemons, Parmesan cheese, raw vegetable salad, Salad, small plate
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