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Turnip carpaccio with caper vinaigrette

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Ingredients for 4 servings:

  • 3 turnips
  • 5 radishes
  • 50 g pine nuts
  • 50 g Pecorino
  • 2 tbsp capers
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp mustard
  • Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

summery, vegetarian

Peel the turnips and trim the radishes. Cut both into as thin slices as possible and arrange on plates. For the vinaigrette, puree the capers, olive oil, balsamic vinegar, and mustard with a hand blender until smooth. Season with salt and pepper and drizzle over the carpaccio. Grate the pecorino cheese. Toast the pine nuts in a pan and divide both between the plates.

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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.

Turnip carpaccio with caper vinaigrette

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