Courgettes Carpaccio with Citrus Olive Oil
/I ate the last courgettes from my garden last night. Lovingly wrapped in newspaper, and lined up like nuclear warheads in my cellar since the summer, they were delicious and a fond memory of warm days.
My second season in the vegetable garden here at The Hungry Cyclist Lodge has been a success. Terroir is the watch word here in Burgundy, and mine seems to be good. Everything I planted has grown and it has been a pleasure to serve guests cycling-picnics made with fresh produce the gardens.
With a glut of courgettes, a recipe I used time and time again this summer was for courgette carpaccio. Simple and quick to prepare it is an ideal dish for a light lunch during a hot days cycling in Burgundy.
- 150 grams of dry goats cheese (I like to use a Chèvre from Pierre Longue in Morvan)
- three medium courgettes
- Pinch of smoked paprika
- A small bunch of parsley chopped.
- one bunch of fresh parsley
- good olive oil
- two tablespoons chardonnay vinegar.
- one lemon
- large handful of toasted pine nuts
- one garlic clove, crushed
- one teaspoon of local honey
- salt & pepper to taste
1. Put dressing ingredients into a blender and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings to your taste.
2. Using a mandolin or patience and a sharp knife, shave courgettes lengthways into thin ribbons.
3.In a large bowel mix the sliver through with your fingers, a glug of olive oil and the juice of the remaining half lemon.
4. Place the courgette ribbons loosely on a platter, drizzle with vinaigrette and garnish with the toasted pine nuts and the grated goat's cheese. Serve chilled and enjoy with a crisp glass of Rully.
