This Peach and Plum Fruit Carpaccio Recipe is the best 5 minute salad you’ll have all summer. Its fast, easy, and totally guilt free!
2 Baby Bok Choi
Olive Oil 4 tbsp
Honey 1 tbsp
Lemon Juice 2 tbsp
Dijon Mustard 1 tbsp
Slice! Slice the fruits into really thin slices. Not paper thin (they’ll break apart) but about the thickness of a quarter. Layer them on the plate in your favorite arrangement.
In a pan, heat some olive oil and sear the radishes and bok choi, just enough to get a small char on them. Add salt and pepper and arrange them on the sliced fruit.
Make a vinaigrette by combining the Honey, Lemon Juice, and Dijon mustard. Add the olive oil and whisk together. Drizzle a little bit over the salad and you’re DONE!
Maybe add some Walnuts too. The crunch is very welcome to the party!
PS: I recommend a Mandolin, it will cut down chopping time and make your life so much easier!
- Category: Salad
- Method: Raw
- Cuisine: New California