Summer Vegetable Carpaccio With Horseradish Dressing

Tri-City HeraldJune 5, 2012 

The cover of the Food & Wine section June 6 will feature puff pastries. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes visit

Summer Vegetable Carpaccio With Horseradish Dressing

2 servings

The thinner you can slice the components of this carpaccio, the prettier it will be: like colorful, intertwined ribbons on the plate. To make the dish more sustaining, you can top it with a little soft cheese. But you might prefer to let the dressing shine on its own for a light lunch.

You'll have some dressing left over. For the horseradish dressing:

2 tablespoons creme fraiche (or heavy cream)

4 tablespoons walnut oil

1 tablespoon finely grated horseradish, or more to taste

Freshly squeezed juice of 1 lemon

Pinch superfine sugar

2 tablespoons cold water, if needed


Freshly ground black pepper

For the carpaccio:

2 radishes, with leaves, scrubbed, about 2 ounces

3 baby carrots (not baby-cut), about 3 ounces

3 baby zucchini, about 4 ounces

2 1/2-inch piece cucumber, peeled, halved and deseeded, about 4 ounces

2 ripe but firm baby avocados, halved and pitted

Juice of 1/2 lemon

1 tablespoon extra-virgin olive oil


Freshly ground black pepper

3 tablespoons dressing (see above)

1 tablespoon alfalfa sprouts or pea shoots


For the dressing: Whisk the creme fraiche, walnut oil, horseradish, lemon juice and sugar together with the water, if needed to loosen. Season to taste with salt and pepper. The yield is about 1/2 cup.

For the carpaccio: Trim the radishes (set aside the leaves), carrots and zucchini, and cut them lengthwise into very thin slices and put them in a mixing bowl. Use a vegetable peeler to pare the cucumber into thin ribbons and add them to the bowl.

Peel the avocados, scoring the skin lengthwise first. Use a very sharp knife to shave the flesh into long, thin slices. Add the avocado slices, radish leaves, lemon juice and olive oil to the bowl and toss. Season with salt and pepper to taste.

Arrange the vegetables on individual plates. Spoon the horseradish dressing over each, and scatter with the sprouts or pea shoots. Serve right away.

NUTRITION: Per serving: 360 calories, 4 g protein, 17 g carbohydrates, 33 g fat, 5 g saturated fat, 5 mg cholesterol, 260 mg sodium, 8 g dietary fiber, 5 g sugar

From: The Washington Post , Adapted from "Vegetarian," by Alice Hart.

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service