Melon Carpaccio -> A Vegan Riff On An Italian Appetizer

Melons are in season and bountiful at the grocery. And the melon carpaccio featured here – a fruit-inspired riff on an Italian dish – lets you capitalize on melon’s succulent flavors. It combines four ingredients: Lime, extra virgin olive oil, tarragon … and melon. (Click here to see the recipe.)

Photo courtesy of Viviane Bauquet Farre of foodandstyle.com
Photo courtesy of Viviane Bauquet Farre of foodandstyle.com

“Who knew that four ingredients, assembled in the most simple fashion, could taste so delicious!” declares food and style’s Viviane Bauquet Farre,  who created this quick and flavorful dish dish. “The key is to pick the most fragrant melon you can find and then cut it in super-thin slices – a process that releases the fruit’s exquisite aromas.”

Carpaccio is an Italian dish of raw meat or fish that’s thinly sliced or pounded thin. It’s typically served as an appetizer.

Viviane’s vegan version involves slicing the melon very thin. She recommends using a mandoline. But you could also use a sharp knife.

Fresh lime juice and extra virgin olive oil are mixed together and drizzled over the sliced melon. Try our Arbequina for a fruity note to complement the melon. Chopped tarragon is sprinkled on top as a garnish. (Click here to see the recipe.)

Bon appétit,

California Olive Ranch Master Miller Bob Singletary