Vegetable carpaccio with saffron verde dressing - RAW

Preparation info
  • Serve


    • Difficulty


Appears in

By Paul Gayler

Published 2006

  • About

A vibrant and tasty raw vegetable appetiser from Piedmont in Italy. Its success is reliant on the superb quality of the raw vegetables used, sliced as thinly as possible and prepared just before serving.


For the Dressing

  • 1 garlic clove, crushed
  • 100 g fresh flat-leaf parsley
  • ½ teaspoon</


For the dressing, place the garlic, parsley, chilli and oil in a blender or food processor and blend to a coarse pulp. Add the saffron and mustard. Soak the breadcrumbs with the vinegars for 1 minute, then add to the oil. Blend again briefly and season to taste.

Using a sharp knife or better still a kitchen mandolin, slice all the vegetables into thin shavings. Cut the avocado into thin