Yesterday at the market Chef Adam Edwards took a long walk through the market and picked out some of the most delicious vegetables he found to make a vegetable carpaccio. Did you get a chance to try a sample? If you did, you were promised the recipe – here it is!
All items used for this recipe were purchased from market vendors!
Fresh Vegetable Carpaccio with Honey Lemon Vinaigrette
1 each zucchini
2 each red radish (larger in size)
2 each white radish (larger in size)
1/2 each white onion
1/2 each red onion
1 ounce pea sprouts
1/4 cup Lemon Balsamic
1/4 cup Honey
1/2 cup Olive Oil
Method of preparation
- With a mandolin, slice all the vegetables as thinly as possible without falling apart. Arrange the sliced vegetables on a plate, shingling them so they are in a repeating pattern (squash, radish, onion, squash, etc). Set aside for later use.
In a bowl, combine all the ingredients and whisk until fully mixed.
Drizzle the dressing over the sliced vegetables and then sprinkle the pea sprouts over the completed dish. Correct season with salt and pepper.
Chef Adam Edwards