Watermelon Radish Carpaccio

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This watermelon radish carpaccio is a bright, fresh spring salad that doubles as a chef inspired summer salad. A crisp and refreshing salad that is full of flavor, vegan, gluten-free, dairy-free, and perfect for your easter table, summer party, or elegant spring dinner party starter.

Prep Time20

Total Time20

Course: Appetizer, Salad

Cuisine: European, Italian

Keyword: Watermelon Radish Carpaccio

Servings:

Calories: 54kcal

Equipment

Ingredients

6 Watermelon radish or more if needed
1 Red bell pepper finely diced
1 Fennel shaved
1/4 cup Capers
3 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Garlic minced
Salt to taste
Red pepper flakes to tastes or black pepper

Instructions

Slice the watermelon radish as thinly as possible. I like to use Mandolin for that. The thinner the slices, the more delicate and carpaccio-like the final result be.
2. Slice fennel on mandoline- also very thinly.
3. Arrange the slices in overlapping layers on a large platter. Think of it as edible art. Scatter the thinly shaved fennel and finely diced red bell pepper over the top.
4. Scatter capers across the surface.
5. In a small bowl, whisk together lemon juice, a touch of honey, grated garlic, and a pinch of salt. Drizzle lightly over the arranged vegetables. You do not want to drown them; this is about enhancement, not saturation.
6. You can finish it with red bell pepper flakes for a little kick. Let it sit for about 10 minutes so the flavors can mingle. Serve immediately for maximum crunch.

Nutrition