Carpaccio doesn't just mean thinly sliced raw meat or fish, it can also mean thinly sliced raw vegetables and fruit. Traditionally, it is thinly pounded down raw beef dressed in a vinaigrette or sauce and eaten on its own or with slices of french bread or baguette. This recipe is with mango and is very refreshing and looks beautiful on the plate. So if you wanna impress your friends with a delicious and beautiful salad, try this recipe...Hope you enjoy it!
Serves 4
Vinaigrette (makes about 1/3 cup)
1 cup packed Cilantro
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 Jalapeno
Kosher salt to taste
In a bender, add all of the ingredients above and blend until smooth. Taste for salt and set aside.
Salad
3 ripe but hard mangos, sliced thin with a mandoline
2 cups of microgreens (I like using a rainbow mix)
Coarse kosher salt or sea salt
Arrange your slices of mango on a plate forming a circle. Sprinkle a little coarse salt and drizzle some of the vinaigrette on the mangos. In a small bowl, lightly toss the microgreens with some of the vinaigrette, then top each plate with the microgreens and serve immediately.
Enjoy!
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