Trend spot: raw food
Italian food is having its moment in the (British) sun and one particular dish that’s caught the attention of restaurateurs right now is crudo. Meaning ‘raw’, crudo is all about the ingredients. The same rules apply whether you’re using fish, meat or veg – only the freshest and most seasonal of ingredients will do.
You want as little time from sea/soil/paddock to plate as possible. Fish crudo is popular along the coasts of mainland Italy, Sicily and Sardinia, and at its most basic can be dressed with just olive oil, salt and lemon juice. Temperature is key – serving crudo straight from the fridge will dull the flavours. Here, we’ve applied the treatment to seasonal veg to make a colourful, crunchy and vibrant summer salad. Pile it high and dig in.
Try the trend yourself…
Kohlrabi is in season right now, too, and works so well in raw salads. We love this recipe by Duck & Waffle chef Dan Doherty with apple, dill and yogurt – search for it on olivemagazine.com.