zucchini carpaccio

in collaboration with @flavorsbyale! Check out her site here!

with whatever other in-season summer fruits and veg your heart desires

*for portions you’ll need about a half of each fruit/veg per person

what you need

zucchini/summer squash- since we aren’t cooking them…try to find organic, locally farmed for best flavor!

tomatoes- get a mixed of colors + varieties if you can find. skip the tomatoes if all you can find are grocery store hot house or romas

stone fruit- peaches, plums, and nectarines are work beautifully!

for the pickled shallots

1 shallot

vinegar- rice wine or apple cider works well

hot water

honey

for the garnish

finishing olive oil- use the nicest stuff in your pantry!

zest and juice of 1 lemon

maldon salt

finishing herbs of choice- any variety of basil or mint works well

pecorino romano (optional)

what you do

using a mandolin or very sharp knife, thinly slice all fruits and vegetables ~1/8 inch thick. We found that the zucchini and stone fruit work great on the mandolin (as long as your fruit is firm enough), but tomatoes are best to slice by hand.

prepare shallots by thinly slicing using the mandolin. In a bowl, mix shallots with 1/4 c vinegar and 1/2 c of water. Mix in a spoonful of honey and press shallots down to make sure they are submerged.

in the meantime, assemble your carpaccio by layering fruit + veg slices on a plate. for a bigger group, we like to make multiple plates and scatter them throughout the table. we went for seasonings+ garnishes in lieu of a more traditional dressing. top your plates with a generous drizzle of EVOO, squeeze of lemon juice, sprinkle of lemon zest and flaky salt.

Garnish with the pickled shallots (make sure to squeeze out excess pickling liquid) and finishing herbs of choice. If your dying for some cheese, we recommend shaving something salty like pecorino romano right on top… just make sure to scale back a bit on the flaky salt!