5 recipes of carpaccios and tartars summer

Artichokes with olives

Cut the stems to 8 artichokes, remove the first few leaves, cut the base and tips of the remaining leaves, and cut the apples into strips. In a dish, sprinkle the juice of 1 lemon and 4 cuil. to s. walnut oil. Salt, pepper, and sprinkle with green olives.


Cut the ends of 12 asparagus. Cook for 8 min in boiling salted water. Drain, refresh under cold water, cut the stems into rings and reserve the tips. Peel and cut 1 avocado and 1 green tomato diced. Season with a vinaigrette of olive oil and Tabasco. Serve in glass cups and decorate with asparagus tips.

Cauliflower & arugula

Separate and rinse the florets of a cauliflower. On a dish, cut the apples into thin slices with the mandolin. Add 2 white onions, finely chopped with their green stems, 10 green olives, pitted and cut into slices. Emulsionnez 1 cuil. tablespoons of balsamic vinegar with 4 cuil. tablespoons of olive oil, salt, pepper. Pour over the carpaccio, then add a few rocket leaves and shavings of parmesan.


Cut 1 cucumber into noodles. Wash, peel and cut 250 grams of mushrooms into thin strips. Sprinkle the juice of 1/2 lemon. Sprinkle zest, grated, add 3 cuil. tablespoons fresh cream, salt and pepper. Mix, let stand for 1 h, cool, and sprinkle with chervil.

Green papaya-fennel

Wash 1 fennel bulb, cut into small dice. Cut the flesh of 1 papaya into cubes. Mix in a bowl 1/2 soy yogurt, 1 cuil. coffee sesame oil, 1 cuil. tablespoons of apple cider vinegar, 1 cuil. tablespoons of soy sauce, and pepper. Mix the sauce with the cubes of papaya and fennel. Place them in the circles. Remove from pan and then powder sesame golden.

Also read :

Zucchini, broccoli… The stars green of our recipes summer

Duo of tartars cucumber

Tartar of tomatoes in a jar

Tartare of vegetables with pesto and pistachios

Zucchini Carpaccio

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