Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Spicy Peach and Tomato Carpaccio
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 659 mg
Sure, carpaccio is generally made with paper-thin slices of meat or fish, but fresh peaches and tomatoes combine here for a plant-based option that tastes like summer on a plate. Look for produce that is at its peak but still slightly firm; chilling the peaches and tomatoes for a couple of hours should make them a little easier to slice very thinly, either with a sharp knife or a mandoline.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 116
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 659 mg
Ingredients
Directions
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28m
Easy
CLASS
- Whisk together the apple cider vinegar and olive oil in a small bowl, then season with salt to taste. Set aside.
- Layer the peaches and tomatoes on a large platter, then sprinkle the jalapenos, shallots and grape tomatoes over the top. Drizzle with the dressing and garnish with fresh chervil or tarragon.
