May Turn Carpaccio with Caper Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 May turnips
- 5 radishes
- 50 g pine nuts
- 50 g pecorino cheese
- 2 tablespoon capers
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon mustard
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Peel the turnips and clean the radishes. Cut both into as thin slices as possible and arrange on plates.
- For the vinaigrette, puree capers, olive oil, balsamic vinegar and mustard with a hand blender to a homogeneous mass. Salt and pepper and drizzle over the carpaccio.
- Grate the pecorino. Roast the pine nuts in a pan and distribute both on the plates.
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