Zucchini, Fennel and Radish Carpaccio
Ingredients
Directions
Dressing
3 tbsp
olive oil
2 tbsp
coconut vinegar
zest of 1 lime
pinch fo salt
Salad
1 lg
zucchini (about 11 ounces), ends trimmed
1 sm
fennel bulb (about 4 ounces)
3-4
radishes, trimmed
⅓ c
finely chopped fresh coconut meat
¼ c
mint, finely chopped
Zucchini, Fennel and Radish Carpaccio
The Whole Coconut Cookbook provides a multitude of sweet and savory recipes for this versatile fruit.
This must be the most perfect salad: ridiculously delicious, incredibly festive, and complicated-looking, yet utterly simple to make. A little slicing, a little chopping, a little assembling, and your guests will be wowed. This looks best when assembled on a round platter.
4-6 servings
- To make the dressing, in a small bowl, whisk together the olive oil, coconut vinegar, lime zest, and salt. Set aside.
- To make the salad, lay the slices on a round platter in a circular pattern, slightly overlapping both the slices and the layers. Start with the cucumber, then the radishes, then the fennel. Sprinkle the coconut meat, drizzle on the dressing, and finish with the mint. Serve immediately.
Reprinted with permission from The Whole Coconut Cookbook, copyright © 2016 by Nathalie Fraise. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.
