Grapefruit Carpaccio
Usually, carpaccio refers to meat or fish that is pounded thin and served raw. But with the grapefruit thinly sliced and spread across the bottom of a plate, this simple carpaccio recipe has a visual similarity that cannot be ignored.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 2-4 servings
- Category: Salad
- Method: carpaccio
- Cuisine: Italian-inspired
Ingredients
- 1 pink grapefruit
- 2 T. lemon juice
- 2 T. extra virgin olive oil
- 1 t. dijon mustard
- 1 t. honey
- 1 t. fresh rosemary sprigs, finely chopped
- Pinch of salt, pepper and red chile flakes
- 1 shallot, thinly sliced
- 4 c. microgreens of your choice, sliced into 1 inch pieces
- 1/2 c. parmesan cheese shavings
Instructions
How to supreme
First, we are going to supreme (remove the pith and rind) our grapefruit: With a sharp knife, trim both ends of the grapefruit. Set a flat side on the cutting board. Remove the peel by cutting around the grapefruit, following the shape of the sphere. Discard the peels and now you’re ready to slice. Make thin round slices and push out any seeds with a small knife. Lay these slices on a family-style platter or divide them between four salad plates.
Whisk and mix
In a large bowl, whisk together the lemon juice, extra virgin olive oil, dijon mustard, honey, rosemary, salt, pepper, and red chile flakes. Add the shallot.
Toss and serve
Right before serving, add the microgreens, and cheese, and toss. Pile this salad on top of the grapefruit.
Enjoy!
Find it online: https://highdeserttable.com/grapefruit-carpaccio/