Carpaccio of Broccoli with Saffron Oil
This recipe is presented to you by Ludo Lefebvre.
4 Appetizer servings
- 1/4 cup strained fresh lime juice
- 1/8 teaspoon saffron threads
- 6 tablespoons olive oil
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 and 1/4 pounds broccoli, stalks discarded
- 1 firm tomato
- 8 fresh whole basil leaves
- 1/4 cup olive oil
- 2 tablespoons shaved Parmesan cheese
- 4 thinly sliced fresh basil leaves
- 1/2 teaspoon fleur de sel
- For the saffron oil:
Stir the lime juice and saffron threads in a medium bowl. Cover and set aside for the saffron to infuse the juice, swirling occasionally, about 10 minutes. Whisk in the olive oil and the hot pepper sauce. Season the mixture to taste with fleur de sel.
- For the broccoli carpaccio:
Meanwhile, trim the broccoli stems to 1/2 inch. Soak the broccoli florets in a large bowl of ice water until crisp, about 10 minutes. Steam the florets just until crisp-tender, about 2 minutes.
- Drain. Transfer the florets to the ice water to cool. Drain the florets and pat dry with paper towels. Cut the florets lengthwise in half. Cover and refrigerate.
- Submerge the tomato into a medium saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomato to the bowl of ice water to cool. Using a small sharp paring knife, carefully peel off the tomato skin; reserve the skin. Remove the pulp and seeds from the tomato. Dice the tomato.
- Do-ahead: At this point, the saffron oil, broccoli florets, diced tomato and tomato skin can be prepared up to 8 hours ahead. Cover them separately and refrigerate. Bring the saffron oil to room temperature before continuing.
- To finish and serve:
Beginning at the outer rim of each of 4 plates, arrange the broccoli florets cut side down and in concentric circles, covering the plate completely. Drizzle the saffron oil over the broccoli. Sprinkle with the Parmesan cheese, then the diced tomato and sliced basil. Garnish with the sautéed basil leaves and tomato skin. Sprinkle with the fleur de sel and serve.
Recipe by Ludo Lefebvre ©2016