VEGETABLE CARPACCIO

Servings: 6 Start to finish: 1 hour

Berbere drizzle:

1 tablespoon sesame oil

2 tablespoons safflower oil

1 tablespoon Berbere Spice Blend (recipe at right)

Garlic drizzle:

1 teaspoon lemon juice 2 teaspoons water

2 garlic cloves

Sea salt, to taste 3 tablespoon safflower oil 1 kohlrabi (see note), peeled 1 watermelon radish, peeled 1 daikon radish, peeled 4 red radishes

3 small (or 1 medium) beet, peeled

Sea salt, to taste

1 cup watercress, roughly chopped

To prepare the berbere drizzle, combine the sesame oil, safflower oil, and berbere spice blend. Stir to combine and set aside.

To make the garlic drizzle, combine the lemon juice, water, and garlic in a blender.

Add a pinch of sea salt and purée to make a paste. With the blender running, slowly stream in the oil and blend until an emulsified mixture forms.

Refrigerate until needed.

Use a mandolin to slice the kohlrabi, radishes, and beet into paper thin, translucent slices. Try and choose vegetables that are roughly the same diameter, about 2 to 3 inches, for a uniform presentation. Reserve each vegetable separately.

Arrange the sliced vegetables on individual salad plates in rows, arcs, or circles that cover the entire surface of the plate (at this point, the plates can be made ahead, covered, and refrigerated).

Sprinkle the vegetables with sea salt, to taste, and top with watercress.

Drizzle the plates with the garlic drizzle, then the berbere drizzle, and serve immediately.