Carpaccio of Black Radish

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Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 twigs Parsley, fresh

  • 1 piece Pomegranate

  • 1 piece Radish

  • 1 pinch Spices, pepper, black

  • 2 pinch Salt, table

  • 2 spoons Oil, olive

  • 1 teaspoon Juice, lemon

Steps

  1. Peel the radish and slice it very thinly, then arrange the slices on a large serving plate. Thoroughly wash and dry the parsley sprigs. Finely chop the leaves from one sprig. Reserve the other sprig for garnish. In a small bowl, mix the oil, lemon juice, salt, pepper, and chopped parsley.

  2. With a sharp knife, cut off the flower bud of the pomegranate. Place the fruit upright (with the cut side facing up), then make evenly spaced cuts through the skin downward. Fold back the skin sections and use your fingers to push the seeds into a bowl, removing all the bitter membranes.

  3. Pour the prepared dressing over the black radish slices and decorate with pomegranate seeds. Garnish the prepared carpaccio with parsley leaves, serve it to the table, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 162.18 kcal
  • Fat: 10.88 g
    • Saturated Fat: 1.04 g
  • Carbohydrates: 15.03 g
    • Sugars: 10.36 g
  • Protein: 0.52 g
  • Fiber: 3.11 g