Is it just me or has fall come upon us so fast? At least that is the case here in Tokyo… one day it was a hot summer day and the next it’s chill and breezy weather but, I’m not quite ready to give up on summer vibes so today I’m sharing with you my quick and pretty summer carpaccio salad recipe. It’s the perfect appetizer dish that goes perfectly with a chilled glass of white wine or rose and the best part of it… ? there is practically no cooking involved, as long as you have a cutting board and knife you are good to go!
I feel slightly bad to even call this a recipe since there is no cooking involved, but let’s start our first recipe post here simple and easy. This salad is a simple carpaccio with hints of Japanese flavor paired with some European herbs. I must admit I am a sucker for adding Japanese herbs and condiments into my food, it just adds a touch of freshness to the dishes. Here, I used Myoga a Japanese ginger shoot that gives a slightly bitter, herbal and very fragrant smell to the dish. My top tip in making salads look beautiful? Adding plenty of fresh colors and cutting veggies lengthwise. I find that it really shows the beautiful shape of the vegetables when plated.
JAPANESE CARPACCIO SALAD
Equipment
- cutting board
- sharp knife
Ingredients
- 2 2 Shoots Myoga
- 2 Bunches Chinese White Celery
- 1 Pack Micro Greens
- 1 Bunch Radishes
- 1 Bunch Dill
- 1 Pack Baby Corns
- 1 Pack Mini Tomatoes
- 1 Bunch Asparagus
- 200 g Halibut Sashimi
- 8-10 Scallops
- 6 tbsp Olive Oil
- 2 pinches Sea Salt
- 1 pinch White Pepper
- 1/2 Lemon Juiced
- 3-4 tbsp Japanese Soysauce
Instructions
- Chop white celery, myoga and mix with micro greens. Add salt and pepper and set aside.
- Prepare the rest of the vegetables: Quickly blanch the asparagus and baby corn then slice them in half lengthwise to maitain the shape of the vegetables. Do the same for the rest of the fresh vegetables. Lastly lice the scallops and sashimi hallibut into thin sashimi like pieces.
- The key to making this recipe look beautiful is plating. Start by spreading the green leaves mix around the plate then add your seafood pieces, top with the rest of your chopped vegetables. Finishing the plate around with the long pieces of asparagus. Add some olive oil, lemon juice and lastly sprinkle some chopped dill. Add soy sauce when serving to taste.
I hope you try out this simple and refreshing recipe and if you do don’t forget to tag me at #aveclouiecooks ! I would love to see all of your creations.
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