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Recipes

Cauliflower Carpaccio

Yield: 4 servings

10 ounces cauliflower
2 slivers of Proscuitto ham
1¾ ounces Parmesan cheese
4 baby carrots with the greenery, peeled and cut into round slices
¾ ounce cebette onions, cut into round slices (may be substituted with shallots or scallions)
1¼ ounces yellow curly lettuce
¾ ounce dandelion leaves
¾ounce black olives, diced
¾ cup olive oil
2 Tablespoons balsamic vinegar
¼ teaspoon Maille Dijon mustard (available in specialty and gourmet markets)
1/3 ounce flat leaf parsley
Salt and pepper to taste

Break up the cauliflower into bouquets, and thinly slice them. Reserve any small florets that have fallen off. Pick through and wash the salad greens and parsley.

Cook the Proscuitto slivers between two heavy baking sheets in an oven at 300°F for 10 minutes, or until crispy.

For the dressing, mix the vinegar, olive oil, mustard, salt and pepper.

Cut the Parmesan into thin shavings.

To serve, layer the cauliflower, Prosciutto and Parmesan in the center, and place the salad greens with the vegetables on top and around. Dress the dish with the vinaigrette dressing.

Chef Martin’s Advice


"Cauliflower is available year-round in Brittany. They should be firm, white and crunchy with green leaves. In this recipe, I use black olives from Lyons and many times I replace the cauliflower with broccoli."

Wine Pairing

1996 Cours Cheverny domaine Tessier white wine, Loire valley






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