Tomato carpaccio with fennel , alfalfa sprouts and basil vinaigrette

Tomato carpaccio with fennel , alfalfa sprouts and basil  vinaigrette

The first three summers after I arrived here in Canada, I was probably the only one walking at the side of the street wearing a wide beam hat, sunglasses, and widely open umbrella. I’m sure some people thought  I’m one of those “crazy” humans… But hey, the heat! That is why I was often asked,” what is your favourite weather? “ My answer will always be Winter – even if you will ask me now:). You might be thinking, I’m really out of mind, isn’t it? well, I can’t go out walking almost too “naked”:).  But in the winter, I can just pull on my jacket, my soft and furry winter boots, and I’m happy and comfortable walking around. Do I sound different?……. But talk to me about fresh tomatoes from the farmer’s market, the vegetables, fruits, wild plants, and herbs, there will be no second thought. I will go out with you even when the heat is piercing through my skin and my scalp.

Quote for today, “ Adding a little drama to a classic recipe feels like giving extra love and more Joy to yourself. “

Tomatoes, basil and fresh mozzarella are one of those must-have ingredients the same as watermelon, feta cheese and mint that are often made at home or served in the restaurant, especially when the temperature is not just warm but hot – hot!. They’re both refreshing and cooling.

I love heirloom tomatoes for their texture, the different flavours, their deformed appearances, and sizes. They have that idiosyncratic quality and thank goodness, there are still remaining living things that the weird science genetic modification did not manipulate its DNA. They’re pollinated naturally,  by insects, birds, wind, or human hands. So, if you come across with heirloom tomatoes, make sure to pick some.

Fennel is one of the most underrated vegetables that has a fresh aromatic anise flavour that tickles taste buds and when blended with the right ingredients, creates a pleasing herbaceous fragrance. Some use fennel as a mouth refresher after eating a strongly spiced meal.

 Basil is used by many for its sweet and strongly aromatic fragrance and if you have an issue about indigestion or you want to ease flatulence,  basil might be your best friend according to herbal medicine.

Sprouts were categorized as potentially hazardous food by the FDA  because they can carry illness food bugs. The moist condition required to sprout seeds is ideal for bacterial growth. So, Do we necessarily need to stay away from sprouts? Yes, if I have a compromised Immune system.  However, Alfalfa sprouts contain many potential health benefits, have a high content of bioactive plant compounds, helps ease menopausal symptoms and so much more. It adds color, texture to a salad or any form of a dish you’re serving.

Tomato carpaccio with fennel , alfalfa sprouts and basil vinaigrette

Ingredients
 

Tomatocarpaccio with fennel , alfalfa sprouts

  • 2 heirloom tomatoes, thinly sliced
  • Fresh mozzarella, bocconcini or burrata cheese (any of your choice)
  • 1 cup alfalfa sprouts – washed
  • 1 cup thinly sliced fennel

Basil Vinaigrette:

  • 1 cup lightly packed basil leaves and extra leaves to garnish
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • ¼ cup white vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp honey
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions
 

Basil Vinaigrette

  • Blend all the ingredients in the blender and add extra honey, salt and pepper if needed.

 Tomato carpaccio with fennel , alfalfa sprouts and basil  vinaigrette assembly

  • Neatly arrange the sliced tomatoes on a serving plate or individual plate. Scatter the chesse of your choice on top.
  • Combine the alfalfa  sprouts and fennel and pile after the cheese
  • Drizzle  the basil vinaigrette,  garnish with a basil leaf and serve immediately
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