Smoked carrot carpaccio, fennel and grapefruit salad is a dish inspired by a magazine advertisement. The original dish was not plant-based, but I took inspiration from the colours and composition and could see its potential. The adapted flavours and textures paired exceptionally well, it has turned out to be the perfect addition to my plant-based dinner menu.
The smoky nori marinated carrots add a taste of the sea. Crisp anise flavoured fennel and bittersweet grapefruit are accompanied by briny capers and toasted pinenuts. A mustard citrus dressing and a garnish a fennel fronds finish off this tasty dish.
Smoked Carrot Carpaccio
- 2 large carrots
- 2 tbsp white wine vinegar
- 2 tbsp liquid smoke
- 1 tbsp caper pickle juice
- 1/4 cup tamari
- 1 tbsp garlic powder
- 1 sheet nori – ground
Heat the oven to 160ºC. Peel and trim carrots, place on a lined baking tray and roast for 40-50 minutes. Turn after 20 minutes.
Whisk marinade ingredients together and season to taste.
Using a sharp knife or mandolin cut the slices of carrot carpaccio on an angle. Place carrot carpaccio into a container and toss in the marinade.
Chill in the fridge for 2-4 hours or overnight.
Fennel and Grapefruit Salad
- 1 bulb fennel, thinly sliced, fronds saved
- 2 tbsp capers
- 2 Tbsp toasted pinenuts
- 1 grapefruit
- 2 tbsp grapefruit juice
- 1 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 – 2 cloves garlic
- 1 tbsp whole grain mustard
- drizzle of extra virgin olive oil
Trim fennel bulb and pick some small fronds for garnish. Thinly slice fennel or shave with a mandolin.
Make dressing by whisking olive oil, wholegrain mustard, grapefruit and lemon juice together. Mince or grate a clove of garlic and taste. Add another if needed.
If preparing the salad ingredients ahead of time, store the fennel slices in water with some vinegar or lemon juice to prevent browning.
Smoked Carrot Carpaccio, Fennel & Grapefruit Salad can be served family style as a sharing platter or individually for a starter or light lunch. Arrange the carrot carpaccio, fennel and grapefruit on a plate or platter, drizzle with dressing and garnish with pinenuts, capers and fennel fronds.