Vegetable Carpaccio

Ingredients

  • 4 (about 3/4 pound) fresh, almost dead-ripe, Roma tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup arugula or mesclun (baby greens)

Instructions Use a 9-inch diameter serving plate. Slice the tomatoes into almost paper thin rounds. Arrange them around the outer edge of the plate, slightly overlapping the slices, working toward the center of the plate to cover the plate entirely (you will use about 30-35 slices). Drizzle the tomatoes with the olive oil. Sprinkle the cheese over the tomatoes. Fluff the arugula onto the very center of the plate.

CHEF’S NOTE: To create a tomato and zucchini carpaccio, alternate layers of thinly sliced tomatoes and zucchini. Serve with a cup of vinairette dipping sauce in the center of the p late in place of the arugula or mesclun.

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