Summer carpaccio with the touch of Juliana López May

Ingredients:

– 3 slightly hard hairs
– 3 barely hard peaches
– 6 large firm plums
– 2 pepinos kiuri
– 1 medium red onion
– dill leaves
– coriander leaves

For the vinaigrette:
– juice and zest of 1 lemon and 1 orange
– 2 tablespoons of honey
– 1 tablespoon grated ginger
– 1 cup of olive oil
– salt and pepper

Juliana made the step by step more than simple.

Preparation

Wash the pelons, the peaches, the plums and the cucumbers. cut them what
as finite as possible, in a mandolin, and intersperse them on each plate or on the
chosen font. Cut the onion in mandolin and add to the source.

On the other hand, place the lemon and orange juice in a bowl together with the
zest and grated ginger. Add honey, salt and pepper, mixing
until they dissolve. Finally, add the olive oil, beating
without stopping to achieve an emulsified vinaigrette.

Season the salad with the vinaigrette and the dill and coriander leaves. Rectify the seasoning and, if necessary, add sea salt, freshly ground black pepper and a good splash of extra virgin olive oil.

A dish worth trying.

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