Pate: In a blender, process all ingredients until almost smooth (read: a bit of texture is desirable in the mix). Place in a bowl, cover and chill.
Carpaccio Strata: In a small bowl, whisk lemon juice, mustard, salt and pepper. Slowly pour in olive oil, whisking constantly, until mixture has thickened a bit.
On each of four serving plates, evenly place avocado slices side by side. Drizzle with 1/4 dressing. Top with tomato slices. Drizzle with 1/4 dressing. Top with zucchini and 1/4 dressing and then red onion and final 1/4 dressing.
Refrigerate until time of service. For service, allow pate and vegetables to sit at room temperature for 10-15 minutes if possible, then place 1/4 of pate on top of each carpaccio strata. Garnish with Parmigiano-Reggiano shavings if desired. Serves 4 as a main course. Try this with some warm, fresh French bread and a good wine!
Contributor: Candy Bamhart
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