I love a light vegetable carpaccio – there are so many variations, sometimes I cannot decide which one I like most. But this one I am sure you have not tried yet. It balances perfectly the crispy freshness of radish, which is good for the digestion system, combines wasabi with the mildness of avocado to a creamy texture and is balanced with a touch of fruity sweetness of the passion fruit oil, of which you find the recipe in the last blog.

MAGNOLIA’s Radish Carpaccio with Avocado Wasabi Mayonnaise

Ingredients:- (4 portions)

Wasabi Avocado Mayonnaise
Seasalt, pepper
Juice of 1 lemon
100 ml avocado oil
1/2 avocado
1 Tblspoon Wasabi powder

Radish Carpaccio

400 g white Radish, thinly sliced
½ cup roasted pine nuts
½ bunch of coriander green, picked
1/2 avocado, thinly sliced
2 lettuce hearts, leaves picked
50 ml passion fruit oil

Methods:-

For the Mayonnaise blend all ingredients finely.
Arrange all ingredients for the carpaccio nicely on plates and season with acovado mayonnaise and passion fruit oil. Serve immediately.

Chef’s tip

This recipe is also very good with kohlrabi instead of radish.