Preparation
- Start with the dressing. Squeeze the garlic with the garlic press or between two spoons and place inside a bowl.
- Add the strained lemon juice , old-fashioned mustard and Greek yogurt, dress with extra virgin oil and whisk well, until the sauce is smooth and homogeneous. Finally, salt and pepper to taste and set aside.
- Finely chop the chives and put aside.
- Then move on to the apples: Peel the apples with a vegetable peeler and remove the stalk.
- Then cut each apple in half and then cut each half into two parts (4 wedges from one apple). Remove the core part from each wedge.
- Now cut the wedges into very thin slices and transfer them to a bowl with cold water and the squeezed lemon peel to block the oxidation of the fruit in contact with the air.
- In a large bowl, place the rocket and the drained apple slices, season with the oil, salt and pepper and transfer the dressed salad to a serving dish.
- Put the swordfish carpaccio on the salad bed and drizzle the carpaccio with the previously prepared sauce. Top everything with the chopped chives.
Preparation time 10 minutes
Difficulty Easy
Ingredients
For the Swordfish Carpaccio with apples and rocket:
Smoked swordfish carpaccio 200 g
Rocket 100 g
Granny Smith Apples 500 g
Chives 0.5 g
Extra virgin olive oil 30 g
Fine salt q.s.
Black pepper q.s.
For the dressing:
Greek yogurt 100 g
Old-fashioned mustard 30 g
Lemon juice 1
Extra virgin olive oil 20 g
Garlic 1 clove
Fine salt q.s.
Black pepper q.s.
Perfect with...
