Pascal Lorange Makes Zucchini Carpaccio

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and provide a similar crunch.

Choose small zucchini for better taste and crunchiness.

Use a mandolin to shave the zucchini into thin slices, aiming for uniform thickness.

Prepare the dressing by mixing mayonnaise, lemon, sea salt, and fresh pepper, then shake to dissolve the salt.

Arrange the shaved zucchini on a plate.

Toast about 2 tablespoons of pine nuts and sprinkle them on top of the zucchini.

Add parmesan cheese on top of the zucchini.

Sauté half a finely chopped red onion in a bit of olive oil until soft and translucent.

Add chopped celery and half a Granny Smith apple to the sautéed onion and cook together for a couple of minutes with a tiny bit of salt and freshly ground black pepper.

Season the mixture with about a tablespoon of thyme.

Add cooked lentils to the mixture, breaking them up with clean hands.

Pour in about three-quarters of a cup of sodium-reduced broth (vegetable or chicken).

Add a couple of teaspoons of mustard for flavor.

Add a couple of teaspoons of cider vinegar and sherry vinegar for acidity.

Taste the mixture and adjust seasoning with salt and pepper as needed.

If serving vegetarian, add olive oil for richness; otherwise, leave as is.

Spoon the lentil mixture onto a plate and top with hot Italian sausage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens