Vegetable carpaccio

Servings: 6 Start to finish: 1hour

INGREDIENTS

Berbere Drizzle: 1tablespoon sesame oil 2tablespoons safflower oil 1tablespoon Berbere Spice Blend (recipe follows) Garlic Drizzle: 1teaspoon lemon juice 2teaspoons water 2garlic cloves Sea salt, to taste 3tablespoon safflower oil 1kohlrabi (see note), peeled 1watermelon radish, peeled 1daikon radish, peeled 4red radishes 3small (or 1medium) beet, peeled 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.

Berbere Spice Blend

Makes about 3⁄4 cup

INGREDIENTS

Heat a dry saute pan over medium heat. Add the fenugreek, coriander, peppercorns, allspice, cardamom, and cloves and toast until aromatic, about 1minute. Transfer to spice grinder. Tear the chilies into small pieces and add to the same pan. Toast until aromatic and beginning to blister, about 2minutes. Transfer to the grinder with the spices. Add the onion powder, garlic powder, paprika, salt, ginger, nutmeg, and cinnamon to the spice grinder and blend to a fine even powder. Store in an airtight jar until needed.