"Carpaccio"

Name: “Carpaccio" of Sharon fruit, tardivo and nut vinaigrette with toasted sesame oil and warm spices
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: 2 firm sharon fruits; 50 g shelled hazelnuts; ½ tsp cumin seeds; ½ tsp coriander seeds; ½ tsp fennel seeds; ¼ tsp chilli flakes; ½ dl toasted sesame oil; 1 head Tardivo lettuce (alternatively radicchio, red Christmas lettuce or red Mizuna); Juice from half a lemon; Olive oil; Salt and pepper

of Sharon fruit, tardivo and nut vinaigrette with toasted sesame oil and warm spices

30 minutes

Ingredients

2 firm sharon fruits
50 g shelled hazelnuts
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
¼ tsp chilli flakes
½ dl toasted sesame oil
1 head Tardivo lettuce (alternatively radicchio, red Christmas lettuce or red Mizuna)
Juice from half a lemon
Olive oil
Salt and pepper

Procedure

Crush the dry spices in the spice crusher and place everything in a dry pan.
Chop the shelled hazelnuts and add them to the same pan.
Then toast the mixture over medium heat until the mixture starts to take on colour and the spices can be smelled. Be careful not to burn.
Transfer the roasted spices and hazelnuts to a bowl and mix with the sesame oil.
Peel the sharon fruit, leaving the stem/top on if necessary, so there is more to hold on to.
Cut thin slices of the fruit on a mandoline.
Cut the stem from the Tardive and wash the leaves.
Pat dry and then marinate the leaves with the juice of half a lemon, a little olive oil, salt and pepper.
Arrange a layer of fruit slices topped with the nut vinaigrette evenly distributed over the fruit and finally add loosely distributed leaves of the bitter lettuce (Tardivo).
If the nut vinaigrette is too dry in texture, add a splash of sesame oil directly on the fruit before adding the vinaigrette.