Radish Carpaccio
Ingredients
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2 bunches of radishes of your choice
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3 tablespoons of extra virgin olive oil, green fruity
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1 tablespoon O&O Grand Cru apple vinegar
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Fresh lime juice , ½ of lime
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Fleur de sel and black pepper
Preparation
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1. Hull radishes and cut with a mandolin or knife. Immerse into a bowl of cold water for a few minutes to make them crunchy. Drain and let dry on paper towel or clean cloth. In a small bowl, mix apple vinegar and lime juice. Slowly add olive oil and blend well to an emulsion. Serve radishes on a serving plate and pour the dressing unto the carpaccio. Sprinkle fleur de sel and pepper to taste. Note: Do not confuse apple vinegar with apple cider vinegar.
