Nutrition Facts
4 servings
4
Recipe for Grapefruit Carpaccio
To try: this recipe for grapefruit carpaccio.
Ingredients
1 Small goat cheese round
1 Fennel
100 Frozen edamame (or broad beans)
100 Arugula
40 Pine nuts
1 Honey
3 Olive oil
Salt and pepper
Directions
1
Start by peeling the grapefruits and slicing them thinly.
2
Boil water in a saucepan and cook the beans for 5 minutes.
3
Once cooked, plunge them into cold water to retain their bright color.
4
In a pan, without any fat, with just a pinch of salt, toast the pine nuts for 2 minutes over medium heat.
5
Cut your fennel in half and use a vegetable peeler or mandoline to slice it into thin strips. Keep the small leaves to add at the end.
6
Arrange the ingredients on your plates, finishing with arugula and crumbled goat cheese.
7
To finish, mix the honey and olive oil, then add salt and pepper. Season the plates and serve.
Ingredients
Ingredients
1 Small goat cheese round
1 Fennel
100 Frozen edamame (or broad beans)
100 Arugula
40 Pine nuts
1 Honey
3 Olive oil
Salt and pepper
Directions
Directions
1
Start by peeling the grapefruits and slicing them thinly.
2
Boil water in a saucepan and cook the beans for 5 minutes.
3
Once cooked, plunge them into cold water to retain their bright color.
4
In a pan, without any fat, with just a pinch of salt, toast the pine nuts for 2 minutes over medium heat.
5
Cut your fennel in half and use a vegetable peeler or mandoline to slice it into thin strips. Keep the small leaves to add at the end.
6
Arrange the ingredients on your plates, finishing with arugula and crumbled goat cheese.
7
To finish, mix the honey and olive oil, then add salt and pepper. Season the plates and serve.
Notes
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EN