Vegetable Recipes - OLIVE-ARUGULA-WALNUT PATE ON VEGETABLE CARPACCIO STRATA

Recipe from inmamaskitchen.com

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Olive-Arugula-Walnut Pate on Vegetable Carpaccio Strata

Pate:

1 (4.25-ounce) can chopped black olives
2 cups arugula leaves, rinsed and dried well
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 cup chopped walnuts
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon lemon juice

Carpaccio Strata

3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse-grind black pepper
1/2 cup extra-virgin olive oil
1 large ripe avocado (preferably Hass), peeled, pitted and cut in very thin slices lengthwise
1 large firm but ripe good quality red tomato, very thinly sliced
1 large zucchini, stemmed and cut in half crosswise, then very thinly sliced lengthwise
1/4 cup shaved red onion (read: very thin slices)
1 cup Parmigiano-Reggiano shavings (optional)

Method

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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