Fennel, Cucumber & Radish Carpaccio
From Pasta Et Cetera a la di Stasio
Prep time: 10 minutes
1 fennel bulb, halved lengthwise
6 radishes (I used more – just do whatever makes you happy)
1 long English cucumber
1 stalk of celery
10 black olives, pitted and finely chopped (I used oil cured)
¼ cup olive oil or lemon flavored olive oil
2 tbsp lemon or lime juice (I used lemon this time)
Salt & freshly ground black pepper
Drizzle of olive oil at the table
Pecorino Romano or Parmesan, shards/shavings
1. Using a mandolin (seriously, no one but a professional chef can slice that thin), thinly slice fennel, radishes and cucumber. Thinly slice the celery on a diagonal.
2. Arrange the vegetables on a platter.
3. In a small bowl, mix olives, oil and lemon juice. Drizzle over the vegetables. Season with salt and freshly ground pepper and a little more good quality olive oil and garnish with cheese shavings.