Courgette (Zucchini) Tartare
This is an easy to make yet stunning dish - is it a salad? A starter? Simple flavours are often best, when it's all about the presentation!
The key here is to perfect your knife skills. Every piece of avocado and courgette (zucchini) should be the same size, lovely little cubes (large dice). The green onions (scallions) should be like razor-thin shards. Ring moulds are your best friend here, get creative. Get this right and you'll achieve perfection!
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here for inspiration. The different plating options were made by myself and fellow students.
courgette • avocado • spring onions • lemon juice • basil • olive oil • salt • pepper
You marinate, wait, and plate! Top with microgreens and edible flower petals.