VEGETABLE CARPACCIO

SHEEP'S TOMME

Introduced to cooking from an early age by her father, Anne Etorre gives you a delicious spring recipe

Ingredients for 4 persons

500 g of radishes of all kinds (black, red and blue meat, red, etc.)

1 kohlrabi

100 g sheep cheese 1 tablespoon rice vinegar

3 tablespoons herbaceous olive oil

flower of salt

ground pepper (rather a little citrus)

Preparation

Brush the radishes, remove the damaged parts.

Peel the kohlrabi. Slice them very thinly, using a mandoline or a knife, and put them in a large bowl. Add vinegar, olive oil and a little salt. Mix well to coat the vegetables. Let stand 15 to 20 minutes.

Arrange the vegetables nicely on a platter.

Cut shavings of tomme cheese with a peeler and insert them with the vegetables. Pepper.

Enjoy this delicious original dish with a chilled rosé ! .



Marie-Chantal de Verneuil for DayNewsWorld