Apple Carpaccio Starter

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Apples		2
(Cox, Braeburn, Golden delicious)
Egg		1
Parmigiano reggiano		20g
Gherkins or cornichons		20g (3)
Extra virgin olive oil		1 tbsp
White balsamic vinegar (or lemon juice)		1.5 tsp
Walnuts or pecan nuts		20g
Salt & pepper		as required

Method

Prep

15min

Cook

20min

Put the egg in salted water to boil for 15 minutes, then soak in cold water before peeling.

Peel the apples (sweet and sharp varieties), core and finely slice. Run the slices through salted water and drain well (to avoid them browning).

Finely chop the gherkins and finely slice the cheese.

Roughly chop the nuts and dry roast.

Lay the apple slices on a large flat plate and drizzle with the olive oil.

Drizzle with balsamic vinegar and top with Steps 3 then 4. Sprinkle with the grated boiled egg.

Season with salt & pepper before serving.

This is the white balsamic vinegar.

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