White turnip carpaccio
4 servings
40 minutes
White radish carpaccio is a refined dish inspired by Italian traditions but adapted with a European twist. The lightness of thinly sliced white radish creates a delicate texture that pairs perfectly with refreshing parsley and spicy garlic chives. The mild heat of chili flakes adds character to the dish, while the lemon-olive dressing enhances its natural freshness. Thinly sliced parmesan completes the composition, adding depth and richness to the carpaccio. It is perfect as an exquisite appetizer for a light aperitif or as part of a festive dinner. Serve chilled to allow the flavors to harmoniously unfold and highlight the natural elegance of each ingredient.
1
We slice the peeled white turnip into thin pieces using a food processor, mandoline, or grater.
- White turnip: 2 pieces
2
Arrange on a serving platter. Sprinkle with finely chopped parsley and green garlic tops (can be replaced with green onions) and chili flakes to taste.
- Chopped parsley: 3 tablespoons
- Garlic scapes/greens: 4 pieces
- Chili flakes: to taste
3
For the dressing, mix ½ lemon juice and 30 ml of olive oil with salt and pepper; truffle oil works great if available.
- Lemon: 0.5 piece
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
4
20-30 minutes before serving, we water the turnip and greens with dressing and put them in the fridge.
5
Before serving, sprinkle with grated Parmesan in large but thin pieces (such pieces can be obtained using a potato peeler).
- Parmesan (Parmigiano Reggiano): 50 g
