Carpaccio de palmitos

Carpaccio de palmitos con manzana verde y arúgula, con queso parmesano, jitomate deshidratado y vinagreta de cítricos con albahaca.

Tiempo de preparación: 15 min

Entrada Fría

4 porciones

Ingredientes

CARPACCIO VINAGRETA CÍTRICA

• 2 latas de palmitos • 1 manzana verde • 30 g arúgula fresca • Jitomate deshidratado picado • Queso parmesano en lajas • Ralladura de limón eureka • Rodajas de limón eureka

VINAGRETA CÍTRICA

• 2 limones amarillos • 4 cdas jugo de naranja natural • 2 cdas de vinagre blanco al gusto • 3 cdas de aceite de oliva • 1 cda consomé de pollo • Albahaca seca • Sal y pimienta

Método de preparación

01 PREPARA LOS INGREDIENTES

Slice the heart of palm into thin rounds. Cut the apples into thin half-moons and keep them in lemon water to prevent browning. Have the arugula, parmesan, and sun-dried tomatoes ready.

02 PREPARAR LA VINAGRETA

Mix the orange juice, lemon juice, and chicken bouillon. Add a splash of white vinegar. Slowly drizzle in the olive oil. Season with salt, pepper, and dried basil. Adjust to taste: it should be fresh and citrusy.

03 ASSEMBLY

On a wide plate, alternate heart of palm and apple slices. Lightly drizzle with the vinaigrette. Sprinkle with sun-dried tomatoes and parmesan. Place arugula in the center. Finish with lemon zest and a lemon slice. Serve immediately.