Carpaccio of vegetables and ham

Thinly sliced vegetables combined with ham or smoked salmon make a fabulous main course presented on a plate just like a beef carpaccio. Add a great bread and some artisan butter or excellent extra virgin olive oil and the meal is complete. If you can find them, long French radishes are superb in this.

Servings: 4

Prep Time: 25 minutes

Ready In: 25 minutes

Ingredients Basil Dressing

2 tablespoon lemon juice

1/3 cup extra virgin olive oil

1 cup basil leaves

½ cup Parmesan cheese, grated

Salad Plate

2 yellow summer squash

1 green zucchini

1 bunch radishes

Salt and freshly ground pepper

2 cups heirloom tomatoes, diced

1 avocado, diced

8 ounces (125 grams) goat or sheep milk cheese

4 handfuls arugula

Maldon salt to taste

2 tablespoons extra virgin olive oil for drizzling

8 ounces (250 grams) Spanish ham, prosciutto or smoked salmon

Method

Combine lemon juice, olive oil, basil and Parmesan cheese in a food processor and process until smooth. Set aside.

Slice summer squash, zucchini and radishes into very thin round slices using a sharp knife or mandolin. Array slices in a circular pattern on four individual serving plates leaving the centre empty. Season with salt and pepper.

Sprinkle tomatoes, avocado and goat cheese over vegetables, and top with 1 handful of arugula each, leaving centre empty. Sprinkle with Maldon, more pepper and extra virgin olive oil.

Roll up ham or salmon and place in the centre of each plate. Serve with bread and olive oil or butter. Serves 4.

Source: The Globe and Mail