Beef Carpaccio with Crispy Capers and Rosemary
In this elegant starter, superthin, melt-in-your mouth beef tenderloin is seasoned with fruity olive oil and lemon juice and topped with fried capers and rosemary.
Broccoli Carpaccio with Grapes and Watercress
This super healthy broccoli salad is topped with a tangy yogurt-based dressing.
Tuna Carpaccio with Citrus-Ginger Dressing
Look for the freshest sushi-grade tuna available to make this raw dish.
Sea Bass Carpaccio with Coriander and Grapefruit
Zucchini Carpaccio with Salt-Broiled Shrimp
Pineapple Carpaccio with Lemon Sorbet and Candied Zest
Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.
Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble
After Paul Qui won the Top Chef Season 9 title, F&W decided to throw him one more challenge: Create a dish based on four ingredients, including salmon and pork rinds. Turns out, Qui loves pork rinds. “My grandmother cooked everything in pork fat,” he says. “If I was lucky, I got to snack on the rinds she made.” The Top Chef winner used them to make a brilliant crumble for salmon carpaccio (raw fish is a specialty at Uchiko, the Japanese-accented Austin restaurant where he is executive chef). To finish the dish, Qui made a lemon aioli and served it with broccoli rabe.
Golden Beet Carpaccio with Pickled Mustard Seeds
This beautiful, elegant beet salad gets topped with sweet-and-tangy pickled mustard seeds and a bright horseradish dressing.
Smoked-Salmon Carpaccio with Brioche and Caviar
Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.