Vegetable carpaccio with saffron verde dressing - RAW

Name: Vegetable carpaccio with saffron verde dressing - RAW
Yield: Serve 4
Cuisine: Italian
Ingredients: 1 large head of fennel, peeled; ½ teaspoon Dijon mustard; 1 small avocado, halved and stoned; 2 small beetroots, trimmed and peeled; salt and freshly ground black pepper; 1 garlic clove, crushed; 2 sticks of celery, peeled; 1 small cauliflower, florets only; ½ teaspoon powdered saffron; 100 ml extra-virgin olive oil; 1 large courgette; 1 tablespoon white wine vinegar; 1 teaspoon balsamic vinegar; 15 g fresh white breadcrumbs; 4 red radishes; 100 g fresh flat-leaf parsley; ½ teaspoon red chilli, finely chopped

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

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.

Ingredients

For the Dressing

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

Europe
Italy
Starter
Mediterranean
Vegan

Method

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