I always want my food to look attractive and appetizing – much of the time this just entailed a handful of fresh herbs on the top of a chicken dish, or taking the time to line up the enchiladas pretty neatly in the pan, but sometimes I get just really inspired, especially when I realize that the produce the market is looking oh-so-fine, and that without doing much other than slicing it very thinly it will just about take your breath away.
What more could I do to these vegetables that would be additive, right? Nothing. So I just left them alone.
I’ve been crushing on my new little vegetable slicer pretty hard, and really this insanely gorgeous dish took 10 minutes to put together. You can also use a sharp knife and a steady hand.
So while it looks like something you might find in a museum restaurant, in the end, it’s really just sliced vegetables. I debated what to call it: Mosiac Vegetable Confetti? Vegetable Salad Confetti? Crudite Carpaccio?
Don’t worry, this isn’t some foo-foo new trend on this blog. It was just me playing with a new toy. Now it’s back to chicken spring vegetable pot pie casseroles.
Mosaic Crudités Confetti
- 5 radishes
- 2 baby zucchini
- 2 spring onions
- 1 thin light green section of a baby leek
- 4 carrots mixed colors, peeled
- Juice of one lemon
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
- Trim the vegetables, and slice them super thinly either with a sharp knife, or a mandoline, or this vegetable slicer. Spread the vegetables out on a serving plate.
- Sprinkle over the lemon juice and drizzle over the olive oil. Season with salt and pepper. And that is that.
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