ZUCCHINI, FENNEL, AND RADISH CARPACCIO
SERVES 4 TO 6
DRESSING: 3 tablespoons olive oil 2 tablespoons coconut vinegar Zest of 1 lime Pinch sea salt
SALAD: 1 large zucchini (about 11 ounces), ends
trimmed 1 small fennel bulb (about 4 ounces) 3 or 4 radishes, trimmed 1/3 cup finely chopped fresh coconut
meat ¼ cup mint, finely chopped To make the dressing, in a small bowl, whisk together the olive oil, coconut vinegar, lime zest, and sea salt, then set aside. To make the salad, using a mandoline or very sharp knife, thinly slice the zucchini and radishes into circles, and the fennel into slices. Lay the pieces on a round platter in a circular pattern, slightly overlapping the slices and layers. Start with the cucumber, then the radishes, then the fennel. Sprinkle the coconut meat over the top, drizzle on the dressing, and finish with the mint. Serve immediately. Reprinted with permission from The Whole Coconut Cookbook by Nathalie Fraise. Copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2015 by Erin Scott.
This must be the perfect salad: ridiculously delicious, incredibly complicatedlooking, and utterly simple to make. A little slicing, a little chopping, a little assembling, and your guests—and their stomachs—will be wowed!