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If you want to enjoy a quick, easy and original salad I suggest you make a note of this zucchini carpaccio with balsamic vinegar emulsion from Modena.
This dish is simple and has few ingredients, but the result is spectacular. Zucchini is eaten raw, so, even if it is a vegetable, it does not have any type of cooking, which allows us to prepare it in a few minutes.
As in any salad you can add many ingredients. In this case, I prefer to use the less is more technique, that is, with fewer ingredients. the flavor is better appreciated of all of them.
Obviously this salad does not serve as a single dish but this zucchini carpaccio with balsamic vinegar emulsion of Modena is a perfect accompaniment for both meat and fish dishes.
Zucchini carpaccio with Modena balsamic vinegar emulsion
A fresh, simple and
- Mayra Fernandez Joglar
- Recipe type: salads
- Calories: 150
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 Zucchini
- Parmesan cheese flakes
- 1 generous tablespoon (soup size) raisins
- 1 generous tablespoon (soup size) dried cranberries
- 2 tablespoons (soup size) virgin olive oil
- 2 tablespoons (dessert size) balsamic vinegar of Modena
- 1 generous tablespoon (dessert size) runny honey
- Salt and pepper
Preparation
We start our recipe by preparing the Modena vinegar emulsion. For it we mix oil, balsamic vinegar and honey. We shake well so that all the ingredients are integrated and we reserve.
We wash and cut the zucchini thinly sliced. I recommend that you use a mandolin, it is much easier, faster and we have all the slices with the same thickness.
We place the slices on a platter or plate. To make it more beautiful I have put them slightly knurled and I have formed a spiral starting from the center. Lightly season with salt and pepper.
We add dried cranberries and raisins.
After we distribute the flakes of Parmesan cheese on the surface. For this step I have used a vegetable peeler, it makes the slices thin.
We season with the Modena vinegar emulsion and serve at the table.
