CSA Cooking: Raw Vegetable Carpaccio

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Raw Vegetable Carpaccio

You won’t find any raw beef fillet in this produce-driven carpaccio. Instead, it’s an opportunity to showcase the beauty of raw vegetables – and a chance to play with your food! Summer squash thinly sliced on a mandolin sets the stage for an artful arrangement of radish and turnip shavings, spicy arugula, and smashed and diced veggies in a lemony marinade. Then it’s your Jackson Pollock moment: Drip and drizzle basil-infused oil, balsamic vinegar, and truffle oil over your carpaccio-scape. Finish with a flurry of grated Parmesan.

⅓ cup chopped Vidalia onion
2 carrots, (trimmed and cut into small dice)
1 stalk celery, (strings removed if desired, trimmed and cut into small dice)
Meyer lemon olive oil ((we use O Olive Oil brand) for marinating and drizzling)
Flaky sea salt, (such as fleur de sel, and freshly ground black pepper)
About 20 English peas in the pod, (shelled)
Zest of 1 lemon
2 zucchini, (ends trimmed)
2 yellow or ‘Zephyr’ squash, (ends trimmed)
2 pattypan or ‘Eight Ball’ squash, (ends trimmed, quartered)
3–4 radishes, (very thinly sliced on a mandolin)
3–4 small turnips, (very thinly sliced on a mandolin)
2 handfuls arugula, (roughly chopped)
Balsamic vinegar (for drizzling)
Basil oil (for drizzling)
Truffle oil (optional) (for finishing)
Parmesan cheese (for grating)

Put mirepoix (onions, carrots, and celery) in a small bowl. Drizzle with Meyer lemon olive oil, season with salt and pepper, and stir to combine. Smash peas with the back of a chef’s knife and transfer to another small bowl. Stir in lemon zest, about a teaspoon of Meyer lemon olive oil, and salt and pepper to taste. Set mirepoix and peas aside to marinate. (The oil and salt will soften the vegetables and pull water from them, creating a sauce-like consistency.)
Using a mandolin, slice zucchini, yellow, and pattypan squash lengthwise into thin (about ⅛-inch-thick) strips.
Arrange squash strips on a platter, color coordinating and overlapping them as you like. Drizzle with just a touch of Meyer lemon olive oil and sprinkle a nice even layer of salt over the top. (This will soften the squash slightly.) Arrange radish and turnip slices on top and season with pepper. Scatter arugula over all followed by the mirepoix and pea mixtures (use a spoon or your hands to distribute as desired). Drizzle with balsamic vinegar, and basil oil, and just a touch of truffle oil. Grate Parmesan over the carpaccio to finish.

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