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
- Wash and dry the courgettes. Using a sharp vegetable peeler, slice/shave the courgette lengthwise into ribbons.
- 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.
- Refrigerate for an hour or two to allow the flavours to develop.
- When ready to serve, top with shavings of parmesan and sprinkle with the chopped parsley.
- Serve with good bread to mop up the dressing.
I made this at the weekend for a buffet. Great recipe. Thanks.
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