Jessie C. Smith:
I usually lean more towards summer veggies during the warmer months, but every once in a while, you need a little meat protein and carpaccio is a grea...
Kicking off the summer season, a cool refreshing salad mixing protein and summer veggies couldn't be a better fit.
An easy dish to pull together, you'll likely have all the ingredients already on hand to bring together a tasty, light salad to enjoy during the hotter summer months.
Roasted tomatoes make a lovely accent to creamy, thinly sliced beef salad, and when paired with neutral zucchini cubes that accent the salad ingredients when served in quick, easy raw diced form.
Dress this entire salad experience with a drizzle of beautiful extra-virgin olive oil and a sprinkle of sea salt, and you've got a classic Italian dinner experience in the snap of your fingers. For lots more fine Italian dining experience, head to the Recipe Index for loads more inspiration on how to bring a little of seasonal Italy to your own table.
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for 4 servings
Cut tomatoes in half, put them into medium sauté pan, and season with EVOO, salt, and freshly-ground black pepper.
Sautè over medium-high heat until skins begin to darken and lightly blister. This additional cooking time will lend a slight Barbecue aroma to your meat.
When the tomatoes are ready, remove from heat, and set aside to cool.
Juice and zest fresh, untreated lemon. Set aside to use for zucchini marinade.
Ask your butcher to slice the beef in very thin slices for the carpaccio (machine-cut is best).
On a serving plate, lay down the carpaccio slices and repeat the same seasoning as the tomatoes.
Using regular vegetable peeler, slice the zucchini thinly lengthwise, to create thin ribbons of zucchini.
Marinate zucchini in fresh lemon juice and grated lemon rind, drizzle with chopped parsley. Marinate 30 minutes to maximize texture and flavors.
On individual serving dishes, place Carpaccio slices, and top with marinated zucchini ribbons. The lemon juice from the zucchini will dress the Carpaccio slices, but if you like an extra flavor boost, adjust to taste with salt and freshly-ground black pepper.
Complete dish with addition of pan-fried tomatoes, adjust once again with drizzle of EVOO and serve promptly.
Jessie C. Smith Monday 17th of May 2021
I usually lean more towards summer veggies during the warmer months, but every once in a while, you need a little meat protein and carpaccio is a great way to hit your meat cravings (if you've got 'em). Thinly sliced with dressed veggies, and I'm good for the week.