Carpaccio of Courgette

We were having longganisa with rice for lunch that day. Husband checked in the cupboard for atchara (pickled papaya) and realised we just ran out. I had to think fast on what to serve with these sausages - I need veggies that is a bit tart, refreshing and would be a foil to the sticky salty-sweet flavour of the longganisa. Immediately I remembered the carpaccio that Jeanne of Cook Sister brought to our first London blogger's EB (her original recipe is here). Fortunately, I had a couple of courgettes (zucchinis) in the fridge. It was perfect! I think this is good to serve with any grilled or barbecued meat just like what Jeanne did. Anyhow, I took the liberty of renaming the latter part of the recipe name to 'courgette' instead of the original 'zucchini' since that is how it is known around here. A very big thanks to Jeanne for sharing the recipe and I hope she doesn't mind the change in name.


Carpaccio of Courgette

500 g  courgettes (zucchini)
parmesan or pecorino shavings
parsley - finely chopped

*For the dressing:
1/3 cup of olive oil
3 Tbsp fresh lemon juice
1 clove garlic - crushed or finely minced
1 Tbsp capers (optional)
1 tsp wholegrain mustard
1 tsp honey
salt & milled black pepper to taste

1. Wash and dry the courgettes. Using a sharp vegetable peeler, slice/shave the courgette lengthwise into ribbons.
2. Mix all ingredients for the dressing together by whisking in a bowl or shaking in a jar. Pour over the courgette ribbons. Stir and mix carefully. Arrange on a platter.
3. Refrigerate for an hour or two to allow the flavours to develop.
4. When ready to serve, top with shavings of parmesan and sprinkle with the chopped parsley.
5. Serve with good bread to mop up the dressing.