adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

New-style crudites with rocket salsa
New-style crudites with rocket salsa
0 Likes
Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Kick off the party season with delightful bite-sized appetizers, perfectly paired with your favorite beverage.
Ingredients:
  • 2 zucchinis
  • 2 carrots, peeled
  • 2 Lebanese cucumbers
  • 6 radishes
  • 1 beetroot, peeled
  • 36.80 gm hazelnut or walnut oil (optional) (see note)
  • Handful witlof or radicchio leaves
  • 80g rocket leaves, roughly chopped
  • 40.00 ml grated parmesan
  • 80ml olive oil
  • 2 tsp red wine vinegar
Instructions:
  • Create a vibrant rocket salsa by blending all the ingredients in a small blender until a lush, shiny green puree forms. Adjust the consistency by adding 1-2 tablespoons of water and season with sea salt to your liking.
  • Cut off the ends of the zucchini and carrots, then thinly slice them on the diagonal using a mandoline.
  • Slice cucumbers lengthwise using a mandoline, discarding the first slice of skin and central seed section. Pat dry with paper towel and roll into curls.
  • Slice the radish and beetroot into thin discs using a mandoline for precision.
  • Arrange the zucchini, carrot, cucumber, radish, beetroot, and leaves beautifully on a platter. Sprinkle with sea salt and freshly ground black pepper, followed by a drizzle of hazelnut or walnut oil if desired. Serve alongside a bowl of rocket salsa.

Similar Recipes