I do love gefilte fish and will save that for later in the holiday. My Seder first course is a riot of color and texture with zero cooking! Thinly sliced baby carrots, beets, radishes, and spring onions, arranged on a platter with sushi-quality tuna. Baby lettuces and edible flower petals garnish (go ahead and pull them apart-serve it with attitude!) with veggies and fish. No vinaigrette needed, just a glug of gorgeous evoo, a sprinkle of black salt, and freshly grated horseradish for a punch. It's spring on a platter, baby!
Chef's tip: storing thinly slice beets, radishes, and carrots in ice water will keep the veggies crispy and keep them from bleeding on the platter. Be sure to dry them off before plating. I use a mandolin to get those razor-thin slices.
To get the best results use a great quality extra virgin olive oil, we love Colavita.
- Prep Time
- 3 baby red beets, sliced razor thin
- 3 baby candy stripe beets, sliced razor thin
- 3 baby golden beets, sliced razor thin
- 2 medium watermelon radishes, sliced razor thin
- 6 red radishes, cut into matchsticks
- 3 large spring onions, thinly sliced
- 3 cups variety baby lettuces, or larger lettuces with torn leaves
- 6 multicolored carrots, sliced razor thin lengthwise
- 1 1/2 pounds sushi-quality tuna, sliced very thinly (firm up tuna in freezer for 15 minutes for easier slicing)
- High-quality extra virgin olive oil, such as Colavita
- Garnish: baby herbs, edible flower petals, black lava salt, freshly grated horseradish
1. Arrange beets, radishes, onions, lettuces, carrots, and tuna on a large platter. Chill before serving.
2. Drizzle with evoo ad arrange herbs, petals, salt and horseradish on veggies and tuna. Serve.