Cucumber Carpaccio
Ingredients
- 2-3 Rosso Bruno or heirloom tomatoes, diced
- Salt and freshly cracked pepper, to taste
- 2 Tablespoons extra-virgin olive oil, plus more to taste
- 3-6 Japanese cucumbers, peeled and sliced into disks
- 2 heads extra-yellow frisée, trimmed
- 1 bunch tarragon, stemmed
- 1 bunch parsley, stemmed
- Juice of 2-3 Meyer lemons
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