Vegetable Carpaccio Recipe

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

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetable Carpaccio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions