Vegetarian carpaccio

Fennel carpaccio with parmesan
  1. Fennel-Carpaccio-1
  2. Fennel-Carpaccio-2

Nicolas Müller proposes a vegetarian dish with an original fusion of flavors and a successful combination. A refreshing dish that will certainly whet your appetite.

  • Eat: 4 people
  • Time: 10-15 minutes
  • Difficulty: Easy  ride

Use the breadknife for cutting the fennel thinly.
Use the potatoe peeler to flake the parmesan easy peazy way.

INGREDIENTS

  • 1kg fennel
  • 1st citron juice + cezt
  • 0,5dl olive oil
  • 200gr parmesan flaked
  • 1 Table spoon Sea salt
  • A touch of black grounded pepper

Rad Chef's Method

  • null

    1. Cut the fennel standing on root as thinly as possible. Spread a layer of fennel on the plate.

  • null

    Grate the skin of the citron sprinkle over the fennel.

  • null

    Cut the citron in half. squeeze out the juice and drizzle over the fennel.

  • null

    Use a spoon and drizzle olive oil over the fennel

  • null

    Use a spoon and drizzle olive oil over the fennel

  • null

    Top it up  with sea salt and a touch of black pepper

  • null

    Use a spoon and drizzle olive oil over the fennel

MÜLLAIR BY NICOLAS MÜLLER

By Rad Chef on February 16, 2017