Radish Carpaccio

Date published: Thursday, August 06, 2015     Author: Joanna M.     Comments: 0

A very delicate dish. Radish Caparccio is a great little starter and a perfect vegetarian alternative to beef or fish. 


2 bunches of cherry red radishes

1/2 clove of very finely chopped garlic

2  tablespoons of beetroot finishing vinegar

1/2 tablespoon of good quality olive oil

1/4 cup of capers

1/2 lemon




Cut the stalk and tail off the ends of your red radish bulbs. You want to have these cut as thin as possible! We have used a food processor to made this task super quick, easy and consistent.

Simply lay out your lovely sliced radish onto your chosen serving plate. Now for the dressing. Mix the beetroot vinegar, olive oil, garlic and lemon together with a quick whisk. Gently drizzle your dressing over the prepared radish, sprinkle with capers and a handful of chervil leaves. Voila!


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