Cooking Studio Culinary Art 2026.Aug.
Ingredients
| Carrot | 120g or more ・・・Cut into fine julienne. |
| Strawberries | 6 ・・・Cut each strawberry lengthwise into 4 wedges. |
| Spearmint | As needed |
＜Garnish＞
| Prosciutto | As needed |
| Parmigiano | As needed |
＜Dressing＞
| Salt | 1/4 tsp |
| Lemon juice | 1 tbsp |
| Honey | 1/2 tsp |
| Extra virgin olive oil | 1 tbsp |
| Coarsely ground black pepper | As needed |
Method
- Boil the julienned carrot in hot water for about 15 seconds, or heat in a microwave at 600W for 30 seconds. Wrap in kitchen paper and squeeze out the moisture well.
- While still warm, add the salt, lemon juice, and honey, then toss together.
- Add the extra virgin olive oil and black pepper, toss again, and chill in the refrigerator for at least 15 minutes.
- Just before serving, gently mix in the strawberries.
- Arrange the strawberry carrot râpée, prosciutto, Parmigiano, and spearmint on a serving dish.