Vegetable Carpaccio with Parmesan Shavings
extra-virgin olive oil
parmigiano reggiano, shaved
some micro herbs for garnish (optional)
Wash and peel the vegetables (or leave some of the skin if, if desired). Cut them into thin slices. For this recipe, I cut the radish and zucchini into circles, and julienned the carrot and celery.
Arrange on a plate and drizzle with olive oil. Add the parmigiano shavings on top and micro herbs (if available).