Summer Veg Carpaccio with Buffalo Mozzarella
Food styling and recipe development by Claire Vredevoogd
Summer Veg Carpaccio
|3 tbsp||fresh lemon juice|
|1/2 tsp||kosher salt|
|1/2 tsp||black pepper|
|1||medium summer squash|
|12 oz||fresh buffalo mozzarella|
|1/2 cup||toasted breadcrumbs|
|1/4 cup||grassy olive oil, such as Wonder Valley|
|flaky salt and black pepper to taste|
Thinly slice shallot and place in a mixing bowl. Toss with lemon juice, kosher salt and 1/2 tsp black pepper. Set aside.
Thinly slice zucchini and squash with a mandolin. Toss with the macerated shallot mixture. Refrigerate for 15 minutes.
While the vegetables are marinating, tear the mozzarella into bite-sized pieces and arrange on a serving platter.
After 15 minutes, remove the squash and zucchini from the refrigerator and drain in a colander. Scatter the sliced vegetables over the fresh mozzarella, and top with the capers and breadcrumbs.
Drizzle the entire salad with the olive oil and season with flaky salt and freshly cracked pepper to taste. Serve immediately.