Dishes with raw vegetables cut into thin slices are sometimes called carpaccio –as in this carpaccio of tomatoes –, by assimilation to the Italian dish of thin slices of meat; the one that our colleague David Remartínez doesn’t seem to like too much, as he hinted with extreme subtlety in this article. For this type of dish, I recommend what the French chef invents. Alain Passardwhat are you doing carpaccio with the vegetables from your garden as if there were no tomorrow.
But you don’t need to call carpaccio to this very simple zucchini and wild asparagus salad, inspired by this formula. The latter are in season, they look wonderful raw and the zucchini accompanies them as if they were born for each other. If you’ve never tried raw zucchini, it’s worth giving it a try.
When these fibrous vegetables are consumed without passing them through the heat, it is advisable to slice them thinly so that the dressing also contributes to the task of softening them, for which it does not hurt to let them marinate for a while. Do you want to give the dish a different touch? Add a pinch of sumac or even za’atar to the dressing as in a fatush Lebanese.
Time: 10 minutes
Difficulty: Finely cut the vegetables
Ingredients
For 4 people
- 1 fine zucchini
- 1 bunch of wild asparagus, preferably thick
- 60 ml extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cured cheese to taste
Instructions
Clean the asparagus from its woody end. Wash and cut into thin diagonal slices with a very sharp knife, as if it were a fuet.
Wash the zucchini, remove the ends and, with a vegetable peeler, cut thin slices.
Put the dressing components in a jar, cover and shake to obtain a vinaigrette.
Put the vegetables in a salad bowl and season, stirring so that they are completely coated. If you want, let it marinate for a few hours in the refrigerator.
When serving the salad, accompany it with some slices of cured cheese to taste, also cut at the moment with the vegetable peeler.
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