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Cucumber Carpaccio

Cucumber Carpaccio

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This recipe is all about good-quality ingredients and showing them off. Find some nice, juicy, ripe tomatoes at the farmers market and show them some love. This simple salad is a testament to the bounty of summer produce.

See all cucumber recipes.


  • 2 -3 Rosso Bruno or heirloom tomatoes, diced
  • Salt and freshly cracked pepper, to taste
  • 2 Tablespoons extra-virgin olive oil, plus more to taste
  • 3 -6 Japanese cucumbers, peeled and sliced into disks
  • 2 heads extra-yellow frisée, trimmed
  • 1 bunch tarragon, stemmed
  • 1 bunch parsley, stemmed
  • Juice of 2-3 Meyer lemons

Zucchini and Cucumber Carpaccio

I am enjoying all the wonderful fruits, and vegetables that are available this summer season, and I can&rsquot seem to get enough. I just picked up the most wonderful cucumbers and zucchinis from the market. The zucchinis are big, bold and beautiful, and I love the fact that you can also get zucchini flowers. They&rsquore great for stuffing and make a great appetizer!

I remember cutting off the zucchini flowers from the beds in the garden as a kid and bringing them to my grandmother. I did this for two reasons.

One, I loved the way she would stuff them with ricotta and Parmesan cheeses, fresh basil, salt and pepper, dip them in an egg wash, fry them in extra-virgin olive oil and serve them with a juicy lemon wedge! Sometimes she would stuff a piece of cooked Italian sausage in there too, and it sent me over the edge! She then covered it with a dollop of fresh tomato sauce made from the sweet ripened tomatoes from the garden! So good!

Two, the zucchinis would eventually take over the whole garden, so I would pick the budding flowers off so I wouldn&rsquot have too many of them going rogue. I would leave my garden with the zucchinis growing happily and literally overnight at least one would grow to proportions that were not real! I use to call those &ldquothe zucchinis that ate Cleveland&rdquo because they were the size of a log! It wasn&rsquot there the day before! What&rsquos up with that?

Those giant ones would keep us in zucchini bread and soup all winter! Today I grill almost all my vegetables, and zucchinis are one of my favorites.

Slice a zucchini 1/4-inch thick on a diagonal, brush with olive oil and a pinch of granulated garlic on both sides and grill them on a really hot indoor or outdoor grill pan. It usually takes two to three minutes to form grill marks on each side. Lay them evenly on a platter, and sprinkle some fresh thyme, oregano, kosher salt, cracked pepper and a squeeze of fresh lemon juice! You can crumble some Greek feta cheese on top!

Cut them lengthwise (top to bottom), 1/4-inch thick, grill them the same way using same ingredients, cool on a platter then and add a teaspoon of fresh ricotta or goat cheese on the end with a fresh basil leaf, roll them up into a tiny cylinder and place a toothpick through to hold it together. Great appetizer!

Cucumbers in the summer are peak in flavor and texture. There is nothing like a crunchy salad of sliced cucumbers with fresh chopped basil, mint, extra-virgin olive oil, fresh lemon juice and kosher salt. I loved the extra crunch of the salt as the freshness of the cool cucumbers comes through with the tang of the lemon and the fruitiness of the olive oil. The fresh herbs are an added flavor that enhances this simple-but-delicious taste sensation!

I came up with a recipe for Zucchini and Cucumber Carpaccio while being served an appetizer in one of my favorite Italian restaurants here in Los Angeles, E Baldi. I ordered an appetizer of sashimi consisting of paper-thin slices of tuna, yellowtail and salmon topped with micro greens. The presentation looked so beautiful. When I was trying to find yet another way to serve my veggies, I thought if they can do that with fish, why not veggies? I used my handheld slicer that slices vegetables paper thin. You can purchase a ceramic vegetable slicer at Williams-Sonoma. It looks like a cheese grater with a ceramic blade. I slice cucumbers and zucchinis, arranged them on a round serving plate and lay them alternately until the entire platter is covered. It turns out to be beautiful and impressive.

You can make individual servings as well&mdasheveryone will ooh and ahh!

It&rsquos different, it looks beautiful and everyone will love how delicious and light is it!

Recipe Summary

  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 cup vegetable oil
  • 2 dashes hot pepper sauce (e.g. Tabasco™), or to taste
  • 3 tablespoons Worcestershire sauce
  • salt and pepper to taste
  • 8 ounces frozen thinly sliced beef tenderloin carpaccio.
  • 1 tablespoon capers, for garnish
  • 1 lemon, cut into wedges

In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.

Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.

Cucumber Carpaccio - Recipes

This simple and healthy recipe makes an elegant appetizer or could be eaten as a lovely light dinner. Enjoy these tender and juicy prawns (or large shrimp), that perfectly pair with seedless cucumber, sweet peppers, fresh herbs and lemon dressing.

2 large English cucumbers

1lb large shrimp or Tiger prawns (21-25 count), peeled and d eveined

1 tbsp. finely chopped fresh dill

1 tbsp. finely chopped fresh c hives

1 tsp. black s esame s eeds

For dressing:

Poach shrimp/prawns in salted simmering water for 2 minutes or just cooked through. Slice Cucumber very thinly using a mandolin slicer.

Dice Habanero and sweet peppers very finely.

Dice shallot and garlic very finely and combine with lemon juice and olive oil. Put into a squirt bottle, season with salt and black pepper, shake well.

Cut the shrimp/prawns in half and with the colourful side up, cover with cling film. Pound lightly to flatten the shrimp.

Place the cucumber slice on the plate overlapping slightly. Then place the shrimp/prawns on the cucumber slices overlapping slightly. Drizzle lemon and olive oil mixture over top of shrimp/prawns and cucumbers. Sprinkle evenly with chopped peppers, dill, chives and sesame seeds.


  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbs. fresh Lemon Juice
  • 1 Tbs. finely chopped fresh Mint
  • 1 Tbs. finely chopped fresh Dill or Fennel
  • 5 Radishes, sliced paper thin
  • 2 Cucumbers, sliced paper thin
  • 1/2 tsp Kosher or Sea Salt
  • 2 Tbs crumbled Feta Cheese
  • fresh cracked Black Pepper
  • 2 garlic clove, minced


Combine olive oil, lemon juice, mint, dill or fennel, and garlic in a medium bowl and whisk together to combine. Set aside.

Arrange sliced cucumbers and radishes on a large platter, alternating radishes slices with the cucumber slices.

Sprinkle slices lightly with kosher salt. Drizzle 3 Tbs of dressing over the slices. Sprinkle with crumbled feta, and freshly cracked black pepper.

Serve immediately. If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add the dressing at last moment.

Recipe Summary

  • 3 pounds seedless cucumber, sliced paper-thin
  • 1 ½ tablespoons sea salt
  • ½ cup rice vinegar
  • 1 tablespoon rice wine
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lemon juice
  • 1 green onion, sliced
  • 1 tablespoon toasted sesame seeds
  • 2 walnut halves, finely chopped (Optional)
  • 1 clove garlic, minced
  • 1 ½ teaspoons Korean red pepper powder
  • freshly ground black pepper to taste

Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels wrap paper towels around cucumbers and wring out as much liquid as possible.

Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Always Order Dessert

Real carpaccio is made with meat. Or fish. But definitely some kind of animal protein that is sliced paper thin, and served dressed simply with olive oil, a bit of acid, salt, pepper, and maybe some cheese.

It's one of those dishes that's brilliant in its elegance and simplicity.

Cucumber carpaccio is technically not a real carpaccio, but the idea is the same. Cucumber (and some peppers, here, too) sliced paper thin, dressed with olive oil, lemon, salt, pepper, a few herbs. And feta cheese.

It's easy, quick, delicate. A lovely sort of thing to enjoy on a quiet afternoon, or to set out before a larger meal. It's meant to be more of an idea than a recipe. Feel free to expand upon it. Switch out the citrus. Add other vegetables. Skip the cheese (or swap in something different).

Have fun with the plating. Dress it up like art. Like you're decorating a christmas tree or putting on make-up or arranging flowers.

It's simple, yes, but pretty. One of those dishes that's as lovely to look at as it is to eat.

Cucumber Carpaccio Salad
Serves 2-4 as a starter, 1 as a simple lunch

1 English cucumber, sliced thinly
1 red bell pepper, sliced thinly
1/4 medium red onion, sliced thinly
1/4 cup fresh mint leaves, washed and patted dry
Extra-virgin olive oil
1 lemon, juiced
1/4 cup crumbled Greek or French feta cheese
Kosher salt and black pepper, to taste

Arrange the cucumber, bell pepper, and onion slices in a single layer around a large platter. Tuck in the mint slices around the plate. Drizzle liberally with olive oil and the lemon juice. Sprinkle with feta and season with kosher salt and freshly cracked black pepper.

CUCUMBER CARPACCIO (serves five people)

1oz nasturtium flower petals

Take the cucumbers and use a mandolin and slice thinly. Combine the lavender, salt and sugar. On a square plate, take 2oz of the sliced cucumbers and overlap the cucumbers over each other, similar to looking like shingles. Once cucumbers are on the plate, take a two finger pinch of the lavender, salt & sugar and lightly dust the cucumber. Drizzle olive oil over the cucumber. Place flower petals over the cucumber, then microgreens and one pinch of fennel pollen. Add 1/4 oz of lemon juice over the cucumbers then finish with kosher salt.

4 thoughts on &ldquo Smoked vension carpaccio with rocket and cucumber &rdquo

Yum. I hope try smoked venison one day. I’ve only tried raw venison once or twice but smoked sounds even better. You can tell the meat is super lean by the colour. I will be on the lookout for smoked venison locally.

It’s lovely being surrounded by passionate foodies. One of the reasons why farmers’ markets seem to do so well. You get to chat to producers that live and breathe their products.

This post would be a great link up to Our Growing Edge this month.

I agree – I love to ask producers on stalls what they think is particularly good at the moment and just take their recommendations! Ooh I will definitely submit this or something else for Our Growing Edge this month!

What an inspiring post! I am so glad you stopped by my blog and I got a chance to puruse yours. Wonderful tasty bits….

Thanks! So glad you like the recipe and the blog – hope you find some new recipes to try, and I am looking forward to reading more of your posts coming up!

  • For the Dressing:
  • 1/4 cup (60ml) homemade or store-bought ponzu
  • 1 tablespoon finely minced shallot (about 1/2 ounce 15g)
  • 1 tablespoon (15ml) whole grain mustard
  • 1/4 cup (60ml) extra-virgin olive oil
  • Small dab prepared wasabi (optional)
  • To Serve:
  • 1/2 pound (225g) leftover steak, sliced as thinly as possible with a sharp knife (see note)
  • 1 small Asian cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • Kosher salt

For the Dressing: Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.

To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.

Watch the video: DOUBLE Your CUCUMBER HARVEST With These 2 Amazing Cucumber Varieties! (August 2022).