Vegetable Carpaccio With Sesame Dressing
"Thinly sliced summer vegetables with a sesame and cumin seed topping. Carpaccio originated in Italy as thinly sliced raw beef with a vinaigrette, but has evolved in France to include many wonderful recipes. I was surprised by how good seasame oil tasted on cucumber, tomato, bell peppers, and fennel. You do need a long and very sharp knife to get these veggies cut thin enough."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 firm tomatoes
- 1⁄2 yellow pepper
- 1⁄2 green pepper
- 2 large mushrooms
- 1⁄2 cucumber
- 1 small fennel bulb, two outer leaves removed
- 1⁄2 lemon, juice of
- 3 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 tablespoon cumin seed (optional)
- salt and pepper
directions
- Slice the tomato, peppers, mushrooms, cucumber and fennel as thinly as possible. Place the mushrooms in a salad bowl and sprinkle them with the lemon juice. Add the other vegetables and the sesame oil. Toss gently and season with salt and pepper to taste.
- Arrange the salad on plates and sprinkle with sesame and cumin seeds.
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RECIPE SUBMITTED BY
Hi, I'm a California girl who fell in love and moved to France 17 years ago. My husband and I have three gorgeous boys and we've moved around a bit - Corsica, French Guyana, and now the suburbs of Paris.
Just earlier this year I started following my long standing dream of becoming a writer and I have started my own website as a venue. It's about French food, but I hope it is also about living joyfully and gratefully because that is what my aim in life is.
