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Alain Passard’s Cucumber Carpaccio Salad

Alain Passard’s Cucumber Carpaccio Salad: Fresh Summer Bliss

Experience Alain Passard’s Cucumber Carpaccio Salad, a vibrant dish showcasing summer flavors with fresh cucumber and kiwi.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumber Opt for fresh cucumbers for the best flavor.
  • 2 pieces Kiwi (gold) Using ripe kiwi is essential for optimal taste.
  • 1 small White Onion Soak in water for a milder flavor.
  • 10 leaves Basil Leaves Mint can be a delightful substitute.
For the Dressing
  • 3 tablespoons Extra Virgin Olive Oil Choose high-quality oil for the best results.
  • 0.5 piece Lemon For zest and juice.
  • to taste Maldon Salt Season according to your preference.
  • to taste Black Pepper Elevate the taste.

Equipment

  • mandoline

Method
 

How to Make Alain Passard's Cucumber Carpaccio Salad
  1. Thinly slice the white onion with a mandoline and soak in cold water for 5 minutes.
  2. Slice the cucumber and kiwi into thin, even pieces.
  3. Layer the cucumber and kiwi slices on a serving plate, slightly overlapping.
  4. Drizzle with extra virgin olive oil and sprinkle with Maldon salt and black pepper.
  5. Zest the lemon over the salad and squeeze a few drops of lemon juice.
  6. Drain the soaked onions and scatter around the plate, garnishing with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Serve immediately for the best experience. Consider adding edible flowers or microgreens for a stunning visual touch.

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