Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Seasonal vegetable carpaccio Food Seasonal vegetable carpaccio Preparation time 30 minutes Cooking time Serves 4 with yuzu dressing This seasonal vegetable carpaccio with yuzu dressing recipe pairs wonderfully with a Pinot Gris. INGREDIENTS 200g heirloom carrots 150g asparagus 60g radishes 60g watermelon radishes 125g buffalo mozzarella Yuzu dressing 1/3 cup olive oil ¼ cup rice vinegar ¼ cup yuzu 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp grated ginger Garnish Edible flowers and micro herbs to garnish (optional) METHOD Using a vegetable peeler, cut the carrots vertically into long thin strips. Slice the asparagus in the same way. Thinly slice the radishes into rounds on a mandolin. Arrange sliced vegetables on a large serving plate. Season lightly with salt and pepper. To serve, drizzle dressing over vegetables, top with torn mozzarella and garnish with micro herbs and edible flowers. Food Preparation Time 30 minutes Serves 4 Wine Match Discover more salad recipes Food Adam D'Sylvas avocado, cucumber and mint salad Food Beetroot, Gorgonzola & Candied Walnuts Salad Words by Ben Levene on 5 Oct 2018 Food Bitter leaf, orange, dried plum salad