Bonjour,
It has been a very busy, wet summer. I hope everyone had a great 4th of July. Still teaching at Escoffier and doing my private cooking classes. Time is flying by so fast, that in a couple of months we could have snow. What an horrible thought. How about making something light and easy, a beet and green apple carpaccio. Bon Appetit!
Carpacio de Betterave et Pomme Verte:
2 large beets, cooked, peeled, thinly sliced
2 medium green apples, peeled, cored, thinly sliced
1 large tomato, thinly sliced
Juice of 1/2 lemon
2 tablespoons hazelnuts, chopped
2 tablespoons fresh Parmesan cheese, shaved
2 tablespoons olive oil
Salt and pepper
2 tablespoons fresh basil, chopped
Alternate the beet, apple and tomato slices on a large platter like a wheel pattern. In a small bowl, mix: oil, lemon juice, salt and pepper. Pour vinaigrette on top of salad, garnish with hazelnuts, cheese and basil.
Serves:4
A bientot! see you next Thursday!
©CafeDion 2015