Without time and with a craving for something rich and easy? This recipe for tomato and carrot carpaccio with citrus and parsley dressing is for you!
Learn more about Alfredo Martell
Ingredients4 portions
Preparation
Put half the oil, vinegar and lemon zest and juice in a bowl. mix well. Add the sliced peaches, mix.
Place the thinly sliced tomato on a serving plate and place the carrot sticks on top.
Mix the chopped parsley and the rest of the olive oil, season with salt and pepper.
Spray the mixture of oil and chopped parsley around the tomatoes and peaches. Spread the cheese and peanuts all over the salad.
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