Food & Wine (August 2015)
If you don't mind, we'd like to start off today with a mini-rant.
We are so over recipes and restaurant menus with meat-dish names for vegetarian plates. In fact, we thought this was already a played-out trend two-and-a-half years ago, when we wrote about a "broccoli carpaccio":
Quick tangent: Can we talk for one second about the word "carpaccio"? We know it's a very trendy thing right now to treat vegetables as hefty meat entrees. From coast to coast, chefs in progressive restaurants are serving things like cauliflower "steaks," carrot "tartare" and beet "carpaccio." Can we please cut that out? We love vegetables at least as much as the next guys -- honest! But we find this trend a bit eyeroll-inducing. We swear, the first time we see a turnip "meatloaf" on the menu, we're walking out.
Like with today's recipe: Why oh why is this called a "crudo"? A crudo is a dish of raw fish or, more rarely, raw meat.
We already have a word for raw vegetables on a plate. It's a salad.
Okay, now that we got that off our chest, here's what you really need to know about this dish: This salad is incredibly delicious.