ZUC­CHINI, FEN­NEL, AND RADISH CARPAC­CIO

Eating Naturally - - What To Eat -

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!

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