Make this Stunning Vegetable Carpaccio for your Thanksgiving Table

Head to your local fall market for seasonal favorites like crunchy apples and sweet beets. Use a mandoline to thinly slice these veggies and arrange on a plate. Top with an easy vinaigrette for a beautiful side for your Thanksgiving meal.

Vinaigrette Ingredients:

• ½ C extra virgin olive oil
• ½ C sherry vinegar
• ½ C maple syrup
• 1 t fresh thyme, chopped
• 1 t fresh sage, chiffonade
• 1 t fresh rosemary, chopped
• 1 T shallot, minced

Salad Ingredients:

• 1 radish, thinly sliced (consider a watermelon radish)
• 1 beet, thinly sliced
• 1 apple, thinly sliced
• 1 turnip, thinly sliced
• 2 T leeks, thinly sliced
• 1 C dry wild rice
• 1 quart canola oil


To puff rice, fill a medium pot 1/3 full with oil. Heat on medium heat until oil reaches 425°. CAUTION oil will be hot! Add rice to oil, rice will instantly puff, remove rice quickly with a strainer. Transfer to a paper towel-lined plate and season with salt. ( You can store any extra cooled rice in an airtight container for up to 1 week.)

To make the vinaigrette, combine oil, vinegar, maple syrup, herbs, and shallot in a small bowl and whisk to combine.

To assemble the salad, shingle thinly sliced vegetables and apples on a plate. Distribute leeks over sliced veggies. Season with salt and pepper.

Ladle dressing over top of veggies.

Finish with a sprinkling of puffed rice and a handful of micro greens.

Chef Anthony Maiale of Red Haven Farm to Table submitted this recipe to our 2018 Guide to Local Food for Southeast Michigan. See an online version of our guides here.