It’s rare that Lu and I ever dine out and don’t share everything (instead of ordering separately.) When we first started dating, I was a pescatarian and generally abstained from dairy. Although that was pretty limiting for Lu (an eater of everything), he used to tell me that he felt healthier ordering with me that way.
It was sweet of him to order appetizers and entrees that we could share. We both love food and always want everything on the menu, so ordering multiple items and being able to share is the way to satisfy that.
As a result, I’ve grown fond of ordering more of the sides and appetizers and less of the entrees.
Oh, and of course now, I eat everything. Lucky for Lu!
To keep a long story short, today’s recipe (which can be found on Against All Grain), is one of those dishes that you can make and pair with a bunch of other appetizer-like foods and create the perfect smorgasbord of deliciousness.
Actually, the recipe itself is a smorgasbord – we’ve got coconut, cilantro, avocado, pistachios, lime and zucchini. What more could you ask for?
This zucchini carpaccio is certainly a lean, green fighting machine. Carpaccio is typically made with thinly sliced raw fish or meats, but I prefer the zucchini – it’s crunchy, refreshing and is perfect for a springtime get together.
The key to keeping this carpaccio serving-friendly is to snip the zucchini ribbons into four inch “pieces.” This way, when someone goes to serve, they don’t take the whole kit and caboodle with them.
The coconut pairs wonderfully with the cilantro and lime. Speaking of lime, I envision myself sitting outside during the summer, snacking on this carpaccio with an agave tequila margarita.
I’m getting ahead of myself, I know. But doesn’t that just sound delightful?
I also happen to find this carpaccio elegant and graceful. It would be nice on a picnic with a bunch of other pickins. Actually, I’ve been begging Lu to take me on a picnic for the past two years.
Maybe this is the year we do it.
You can find this recipe over at Against All Grain – enjoy!
How do you take your carpaccio?