SUMMER VEGETABLE CARPACCIO

SERVES 6+

This isn’t a recipe! It’s a showcase for whatever vegetables are at the peak of ripeness near you this summer. Go for the freshest veg you can get. Arrange thin slices on a board or platter (have fun alternating colors and shapes!), then scatter on some wicked good olive oil, crunchy salt, and picked herb leaves and add a squeeze of lemon.

Your favorite in-season vegetables, such as heirloom tomatoes, radishes, zucchini, crookneck squash, fennel, beets, or kohlrabi, sliced paper-thin using a mandoline

Toasted pine nuts

Fresh-picked tender herb leaves—especially basil, mint, parsley, tarragon, and/or dill

Shallots, garlic, and/or chiles sliced paper-thin—go easy on these

Your best-quality extra-virgin olive oil

Meyer lemon, squeezed

Flake salt, such as Maldon

Freshly cracked black pepper