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Cucumber and turnip carpaccio

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Ingredients for 2 servings:

  • 2 turnips
  • 1 cucumber(s)
  • 1 tbsp radish sprouts, green
  • 1 tbsp radish sprouts, red/purple
  • 2 tbsp vinegar
  • 1 tbsp linseed oil or walnut oil
  • 2 tbsp water
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely slice the beets and cucumber. Arrange them in a fan-like pattern on plates. Prepare the dressing. Pour the dressing over the carpaccio. Sprinkle with the sprouts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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