Zucchini Carpaccio

My baby is back, after spending days at the computer doctor. What was wrong with it? Apparently nothing, the entire ordeal took place just to aggravate me. Maybe a conspiracy or..… Maybe not. Well it’s better this way; I don’t know what I would do without it…. I felt lost these last few days, like a family member had left. But now it’s back, yuruuuul! I’m happy. Are you attached to your computer also? It wasn’t always like that, since I started this blog I became very attached to mine. So much so, that my husband nicknamed it “the lover”.  Well, what can I say? I made lots of friends, and I get to share my passion with people that are also passionate about food. What more one need to be happy? And in the spirit of celebration today I made this zucchini carpaccio, I absolutely love carpaccio but not every restaurant serves it. So last week I saw in one of my magazines this recipe and decided to give it a try, and wow…. only thing I can tell you I’ll be buying tones of zucchinis from now on.

Zucchini Carpaccio

• Using a mandolin, thinly slice the zucchinis and arrange on a plate in one layer. Drizzle with caper vinaigrette.
• Capers Vinaigrette:
• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 clove of garlic
• 1 tsp. capers
• ½ tsp salt
• 1tsp Dijon mustard
• 1tsp lemon juice
• Freshly ground black pepper
• In a food processor or blender, mix all the ingredients.
• Top with capers and shaved Parmesan cheese.