Summer vegetable carpaccio with garlic toast
This carpaccio of finely sliced, crisp summer vegetables is dressed with a lemony vinaigrette and served with crisp, garlicky toast.
Ingredients
1 firm, ripe avocado, peeled
1 baby fennel bulb
2 celery stalks
2 tbsp lemon juice
2 shallots, peeled
8 small pink radishes
1/2 a cucumber, peeled
3 tbsp extra virgin olive oil
sea salt and pepper
1 tbsp salted capers, rinsed
1 tbsp basil or flat parsley leaves
100g parmesan for shaving
Garlic toast
2 garlic cloves
2 tbsp extra virgin olive oil
1 ciabatta loaf
Method
Cut the avocado in half, stone and peel. On an extreme diagonal, very finely slice the avocado, baby fennel and celery and toss in the lemon juice.
Finely slice the shallots, radishes and cucumber and add.
Add the olive oil, sea salt, pepper, capers and basil or parsley and lightly toss. Scatter the vegetables as if for a pizza topping over four dinner plates or on one large and impressive serving platter.
Using a vegetable peeler, carefully shave thin slices of parmesan onto a sheet of paper or foil.
To make the garlic toast, smash the garlic into the olive oil and mix.
Finely slice the ciabatta, grill until crisp and scorched on the edges, then brush with the garlicky olive oil.
Scatter the parmesan shavings over the carpaccio and serve with the garlic toast.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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