Raw Vegetable Lasagna
Paleolithic Raw Food Recipe
Packed with healthy vegetables of celery, cucumber, kohlrabi, mushrooms and radishes with a tasty tomato vinaigrette to complement.
Tomato vinaigrette (below)
1 celery root (about 6 ounces), peeled and cut into about 1/4-inch slices
1 large fresh uncured pickle or cucumbers (about 4 ounces), washed and cut
1 kohlrabi (about 6 ounces), peeled and cut
4 large mushrooms (about 6 ounces)
4 large radishes (4 to 6 ounces)
1 piece (6 ounces) fresh mozzarella
Salt and black pepper to taste
2 tablespoons fresh cervil leaves or baby basil or dill, etc., to garnish
Cut pickle or cucumbers, kohlrabi, mushrooms, radishes and mozarella into 1/4-inch slices.
Make tomato vinaigrette first (recipe below). Half will be used to coat tomatoes, and the other half will be kept plain.
After all vegetables and cheese are cut, individually toss them lightly with a bit of the plain vinaigrette, then season lightly with salt and pepper. Put each vegetable in its own bowl until ready to assemble.
Layer vegetables and cheese attractively on four plates, dividing the portions evenly. Divide and pour the vinaigrette portion with tomatoes over the top and around the "lasagna" garnish with the 2 tablespoons fresh herbs. Serve immediately.
1/2 cup grapeseed oil
3 tablespoons unseasoned rice wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 ripe, firm market plum tomato (about 4 ounces), cut in half through the middle, seeds lightly squeezed out and tomato cut in very small dice
1 tablespoon fresh chervil leaves (or baby basil or dill, etc.)
To make vinaigrette, mix all ingredients except tomato and herbs. Divide vinaigrette into two parts. Add tomatoes to one part 20 minutes before using. Reserve the remaining vinaigrette to coat vegetables as you cut them up. Just before using the plain vinaigrette, add 1 tablespoon herbs.
Makes 4 servings.
Honorable mention: July 29 is National Lasagna Day.