Ingredients
Directions
Preheat the oven to 350 degrees F.
Place hazelnuts in a single layer on a baking sheet and bake for 13 minutes.
Remove from the oven and let cool before removing the skins of the hazelnuts. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Or, alternatively, simply roll them individually between your (clean) hands to remove the skins.
Chop the hazelnuts into small pieces and set aside.
Make your marinade: Add all the ingredients to a small bowl and stir well. Set aside.
Assemble your carpaccio plate: Layer the watermelon radish on the bottom of a large plate or serving dish (Note: you’ll want something with sides to avoid the marinade from spilling over). Add a layer of cucumber on top of the watermelon radish. Spread the onion out evenly on top of the cucumber.
Pour the marinade over top. Cover and refrigerate for at least 30 minutes.
When ready to serve, distribute the arugula evenly and sprinkle the toasted hazelnuts on top of the cucumber carpaccio.
Chef's Notes
Substitutions
In place of watermelon radish, use regular red radish.
Instead of cucumber, use jicama.
In place of arugula, use watercress or microgreens of choice.
Nut-free
Add toasted sesame seeds or sunflower seeds in place of hazelnuts.
Prep Ahead
Make the marinade ahead of time and store in an airtight container in the refrigerator for up to 2 weeks.
Toast the hazelnuts ahead of time and store in an airtight container in the refrigerator for up to one week.
Storage
Store cucumber carpaccio leftovers in an airtight container in the refrigerator for up to 5 days. The vegetables get better as they sit in the marinade! However, if you plan to store this in the refrigerator don’t add the nuts or greens until you’re ready to serve.
Ingredients
Directions
Preheat the oven to 350 degrees F.
Place hazelnuts in a single layer on a baking sheet and bake for 13 minutes.
Remove from the oven and let cool before removing the skins of the hazelnuts. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Or, alternatively, simply roll them individually between your (clean) hands to remove the skins.
Chop the hazelnuts into small pieces and set aside.
Make your marinade: Add all the ingredients to a small bowl and stir well. Set aside.
Assemble your carpaccio plate: Layer the watermelon radish on the bottom of a large plate or serving dish (Note: you’ll want something with sides to avoid the marinade from spilling over). Add a layer of cucumber on top of the watermelon radish. Spread the onion out evenly on top of the cucumber.
Pour the marinade over top. Cover and refrigerate for at least 30 minutes.
When ready to serve, distribute the arugula evenly and sprinkle the toasted hazelnuts on top of the cucumber carpaccio.
