Vegetable Carpaccio

vegetable-carpaccio

 

If you don’t own a culinary mandolin, use a vegetable peeler to get the paper-thin slices this recipe calls for. The inspiration for this salad comes from beef carpaccio, a classic dish of rare/raw sliced beef dressed in lemon juice, olive oil, capers and Parmesan cheese. The root vegetable version was invented by Chef Andy Hollyday of Selden Standard, named Restaurant of the Year 2016 by Hour Detroit magazine. It’s perfect for what’s coming in season right now — baby beets, beautiful radishes of every color, sweet turnips, colored carrots. The carpaccio certainly made an impression in March 2016 at several different demo venues.

A selection of seasonal vegetables that could include:

1 small fennel, shaved thin
1 small red or gold beet, peeled and shaved thin
3 medium sized heirloom carrots, shaved thin
6 small radish, washed and shaved into thin coins or 2 small turnips
1 small celery root, peeled and shaved thin

¼ C capers in brine, drained
¼ C cup fresh herb of choice, chopped – chives, tarragon, parsley or basil work well
3oz. Parmesan Reggiano, shaved thin
Sea salt and freshly ground black pepper to taste

Lemon Vinaigrette

Zest and juice of 1 lemon (about 2 T)
1 shallot, minced fine
1 T champagne or white wine vinegar
½ C extra virgin olive oil
Sea salt and fresh ground black pepper, to taste

To make the vinaigrette combine all ingredients in a small mixing bowl or a mini-prep food processor, season with salt and pepper and whisk together. In another bowl add the shaved vegetables and enough vinaigrette to generously coat. If there is any vinaigrette remaining reserve for another use. Season the vegetables with salt and pepper and allow to marinate for 10-30 minutes, mixing once or twice. After 10 minutes, taste the salad again for seasoning. Distribute onto a large platter or on individual plates. Garnish with shaved Parmesan, capers, herbs of choice, and a twist of freshly ground black pepper. Serves 4-6.

 


Asparagus with Citrus and Oregano

asparagusCombining three colors of asparagus makes an interesting and appetizing display and the citrus adds a lovely bit of color. The purple asparagus will turn green with cooking, but it will be darker, richer green than the green asparagus, which take a on a bright, vivid hue with cooking. Microwaving the asparagus helps retain their bright colors and ensures crisp texture. However, if you like them cooked a bit more, you could steam them, covered, in the olive oil-water-citrus peel mixture. Use a bit more water than the microwaving calls for. For the citrus topping, you can substitute clementines or sweet Meyer lemons for the navel oranges or use a combination. Combine all the juices when making the sauce.

2 oranges, preferably navel
6 T extra-virgin olive oil
2 t fresh lemon juice
1/8 t hot pepper flakes
½ t dried oregano or 1 t minced fresh oregano
2 scallions, finely chopped or 2 t minced chives
Coarse salt and freshly ground black pepper, to taste
16 stalks asparagus, green, purple or white or a mixture (about 1 lb.)

Zest oranges; set zest aside. Slice off the ends of each orange. Working with one orange at a time, set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes. Place segments (supremes) in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Repeat with second orange. Whisk 4 t oil, lemon juice, oregano, and scallions into orange juice and season with salt and pepper; set dressing aside.

Prepare asparagus: Bend each stalk to snap at its tender part; reserve lower half for another use. Line up all spears and trim so they are reasonably similar in length. Transfer asparagus to a 9″ x 13″ microwavable baking dish. Sprinkle asparagus with half the reserved orange zest and drizzle with remaining oil and 1/4 cup water. Cover pan loosely with plastic wrap and microwave on high heat for 2 minutes. Rotate dish and microwave until asparagus is just tender, about 2 minutes more. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments and remaining zest. Serve immediately or at room temperature.