Vegetable Carpaccio Recipe

Name: Vegetable Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: A small handful of large, firm radishes, 1 large carrot, 1 celery rib from the heart, 1 firm leek, white and tender green only, and more.

Yes, Vegetable Carpaccio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Carpaccio

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