3 May 2012

Strawberry Carpaccio

Strawberries: 12
Celery: 1 stalk
Rocket salad: small handfull
Pistachio nuts: small handfull
Olive oil: 2 tbsp
Balsamic vinegar: 1 tsp
Sherry vinegar: 1 tsp
Sea salt: 5 pinches
Black pepper: 7 turns of the mill
Piment d"espelet: 2 pinches

Wash and cut the fruit. Slice the selery. Arrange on a plate and put in the fridge. Keep 3 strawberries aside for the dressing. Prepare the dressing: mash the 3 strawberries with a fork, mix with the oil, vinegars, salt, pepper and piment. Chop the nuts. Get the plates from the fridge, sprinkle the nuts on top of the strawberries, add some salad leaves and drizzle the dressing over it.
An easy and surprising........starter! Enjoy!

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