Author Notes
Featherlight wisps of vegetables – radish, zucchini and peach – are the basic building blocks of this Summer-inspired carpaccio. Drizzled with a light & lemony yogurt dressing and a scattering of cilantro, it's almost too pretty to eat. But so delicious that once you take your first bite, it's hard not to finish the rest immediate. —Feed Me Dearly
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Ingredients
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2-3
zucchini
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8-10
radishes
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1-2
white peaches
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1/2 cup
Greek yogurt
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1/4 cup
milk
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2 teaspoons
lemon juice
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Salt and pepper
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Olive oil
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A few sprigs of cilantro
Directions
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Thinly slice the zucchini and the radishes using a mandoline.
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Pile the vegetables on a platter and thinly slice a few white peaches over the top.
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In a bowl, whisk together the Greek yogurt, the milk, a little lemon juice, and then season with salt and pepper.
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Drizzle the lemony yogurt dressing over the top of the carpaccio, and then a few drops of really good olive oil (I used my Hatchery Other Brother olive oil), scatter some cilantro over the top and you’re all set.
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