New-style crudites with rocket salsa

Recipes / Coctails

Get the party season started with light canapes - best enjoyed with a drink in hand.

Recipe «New-style crudites with rocket salsa» presented in category Recipes / Coctails, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 zucchinis, 2 carrots, peeled, 2 Lebanese cucumbers, 6 radishes, 1 beetroot, peeled , 2 tbsp hazelnut or walnut oil, Handful witlof or radicchio leaves, 80g rocket leaves, roughly chopped , 2 tbsp grated parmesan, 1/3 cup olive oil, 2 tsp red wine vinegar.

Ingredients:

  • 2 zucchinis 
  • 2 carrots, peeled 
  • 2 Lebanese cucumbers 
  • 6 radishes 
  • 1 beetroot, peeled 
  • 2 tbsp hazelnut or walnut oil 
  • Handful witlof or radicchio leaves 
  • 80g rocket leaves, roughly chopped 
  • 2 tbsp grated parmesan 
  • 1/3 cup olive oil 
  • 2 tsp red wine vinegar 

Instructions

  1. For the rocket salsa, place all the ingredients in a small blender and whiz to a rich, glossy green puree. Season with sea salt to taste, adding 1-2 tablespoons water to thin it out a little, if needed.
  2. Trim the ends off the zucchini and carrots, then use a mandoline to shave them on the diagonal into thin slices.
  3. Using the mandoline, slice cucumbers lengthways, discarding the first slice of skin, until you reach the seeds, then turn and shave the opposite side, discarding the central seed section. Pat dry with paper towel, then roll into curls.
  4. Using the mandoline, slice the radish, then the beetroot, into thin discs.
  5. To serve, arrange the zucchini, carrot, cucumber, radish, beetroot and leaves on a platter. Season with sea salt and freshly ground black pepper, then drizzle with hazelnut or walnut oil, if desired, then serve with the bowl of rocket salsa.