Serving Size: 1 cup
- 1 golden beet, peeled and sliced very thin
- 1 ripe tomato, sliced very thin
- 1 bulb of fennel, sliced very thin
- 1 broccoli floret, sliced very thin
- 1 cup frisée or lettuce
- 1 tablespoon fresh basil or parsley
- Juice from 1 lemon
- 1 tablespoon olive oil
- Black pepper, to taste
- 1 tablespoon grated Parmesan cheese
Arrange the vegetables on a platter in the manner shown in the photo. It is important to keep your pattern neat and symmetrical.
Sprinkle the contents of the platter with lemon juice and olive oil, followed by the basil, pepper, and Parmesan cheese. Serve immediately.
Serves 4. Each serving contains 80 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 1 mg cholesterol, 77 mg sodium, 10 g carbohydrate, 4 g dietary fiber, 3 g sugar, and 3 g protein.
Each serving has 18% DV vitamin A, 71% DV vitamin C, 7% DV calcium, and 5% DV iron.
Wikipedia defines carpaccio as an appetizer made from raw meat that is thinly sliced and pounded to make it paper thin. Here is a vegetarian version, which features thinly-sliced vegetables.
A mandoline slicer makes the preparation a snap, but you can also use a knife and cutting board. Just be sure that the knife is sharp and the board is stable.
With round vegetables, it helps to slice off a piece of one end to give you a stable base as you slice the rest of it.
Using a large platter is ideal.
By Judy Doherty, PC II
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.