Tomato and Radish Carpaccio with Grapefruit Chimichurri

Recipe by Chef Griffin Wilson of the GreenSpace Café in Ferndale

June 01, 2017

Ingredients

For the Salad
  • 1 medium yellow heirloom tomato, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 1 medium watermelon radish, thinly sliced
  • 2 tablespoons red wine, champagne or sherry vinegar
  • ½ teaspoon salt
Chimichurri
  • ½ cup olive oil
  • 3 cloves fresh garlic, crushed
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh mint
  • 1 small bunch fresh parsley
  • Juice of ½–1 whole fresh grapefruit
  • 1 teaspoon salt

Instructions

1. Arrange tomato, cucumber and radish in a single layer on a serving platter. Top with vinegar and salt; set aside.

2. Warm oil and garlic in a small saucepan over low heat for 2 to 4 minutes; set aside to cool.

3. Purée cilantro, mint, parsley, juice and salt in a container of a blender or food processor until forms a paste, scraping the sides as needed.

4. Add garlic and oil slowly while food processor is running until oil and herbs are well blended.

5. Drizzle desired amount of chimichurri over plated vegetables and serve immediately. Reserve remaining chimichurri for grilled meats or additional salad.

Yield: 4 servings

Chef’s Note: To create a very thinly sliced carpaccio, slice with a mandoline. Also, chimichurri can be made with a mortar and pestle or just by finely chopping with a knife.

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Ingredients

For the Salad
  • 1 medium yellow heirloom tomato, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 1 medium watermelon radish, thinly sliced
  • 2 tablespoons red wine, champagne or sherry vinegar
  • ½ teaspoon salt
Chimichurri
  • ½ cup olive oil
  • 3 cloves fresh garlic, crushed
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh mint
  • 1 small bunch fresh parsley
  • Juice of ½–1 whole fresh grapefruit
  • 1 teaspoon salt
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