Summer carpaccio with capers

Summer carpaccio with capers

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 229 kcal
, Fat: 18 g
, Carbohydrate: 10 g
, Protein: 4 g

This carpaccio is perfect for hot summer days. It is a simple, light and refreshing dish that can be whipped up in an instant. It can be enjoyed as an appetizer or as an accompaniment to a hearty grilled dish. What more could you want in summer!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Carpaccio

2 kohlrabi
2 courgettes
1bunch radish
2 spring onions incl. green parts, cut into rings
3tbsp capers, rinsed, drained

Dressing

2tbsp white balsamic vinegar
6tbsp olive oil
2tbsp lemon juice
salt and pepper to taste
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How it's done

Carpaccio

Thinly slice the kohlrabi, courgette and radish, arrange the slices alternately on plates. Top with the spring onions and capers.

Dressing

Combine the balsamic, oil and lemon juice, season, drizzle the dressing over the vegetables.

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