Cucumber Carpaccio

Cucumber Carpaccio
Staff Writer
Cucumber Carpaccio
La Poubelle Bistro
Cucumber Carpaccio

This recipe is all about good-quality ingredients and showing them off. Find some nice, juicy, ripe tomatoes at the farmers market and show them some love. This simple salad is a testament to the bounty of summer produce.

See all cucumber recipes.

3
Servings
61
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2-3 Rosso Bruno or heirloom tomatoes, diced
  • Salt and freshly cracked pepper, to taste
  • 2  Tablespoons  extra-virgin olive oil, plus more to taste
  • 3-6 Japanese cucumbers, peeled and sliced into disks
  • heads extra-yellow frisée, trimmed
  • bunch tarragon, stemmed
  • bunch parsley, stemmed
  • Juice of 2-3 Meyer lemons

Directions

Season the tomatoes with salt and pepper, to taste. Toss with the olive oil in a small bowl. Arrange the cucumbers on a plate starting with the top of the plate and working around the plate in a circular motion. Make sure to completely cover the bottom of the plate.

Season the cucumber with salt, fresh cracked pepper, and olive oil. In a small bowl combine the frisée, tarragon, parsley, and Meyer lemon juice. Season the salad with salt, freshly cracked pepper, and olive oil.

Assemble the seasoned tomatoes in the center of the plated cucumbers and gently place the frisée on top of the tomatoes.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Vitamin K (phylloquinone)
5µg
6%
Phosphorus, P
2mg
0%
Sodium, Na
73mg
5%
Water
3g
0%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.