Vegetable Carpaccio

Trim and clean the asparagus, the zucchini and the celery rootClean the mushrooms and thoroughly wash all the vegetables, including the lamb's lettuce. Dry each ingredient carefully: the absence of excess water allows the dressing to adhere better and prevents the flavors from diluting.

Finely and evenly slice the asparagus, mushrooms, zucchini and the celery root, keeping each ingredient separate. The slices should be thin but whole, so as to provide a crunchy texture and allow the dressing to distribute evenly.

Arrange the lamb's lettuce on a serving platter as a base for the carpaccio. Arrange the sliced ​​vegetables on top or next to them, keeping the colors and shapes of the ingredients distinct. Finish the arrangement before seasoning, so the dish maintains a tidy appearance and the textures remain distinct.

Immediately drizzle the vegetables with the juice of half a lemon, distributing it especially over the light-colored vegetables and mushrooms. The acidity prevents browning and adds a fresh note; use the juice evenly, avoiding over-drenching the lamb's lettuce.

Emulsify the extra virgin olive oil with the balsamic vinegar of Reggio Emilia, then season with salt to taste and pepper. Mix until you obtain a smooth dressing, darker in color and a fluid consistency, with no obvious separation between the oily and acidic components.

Pour the sauce over the vegetables, spreading it evenly, without completely covering the vegetables' colors. The dressing should glaze the surface and flavor each component, while still allowing the freshness and crunch of the raw vegetables to perceive.

Sprinkle the carpaccio with lightly toasted sesame seeds, chopped parsley, and dill. Add the flakes of pecorino and garnish with whole walnut kernels. Serve immediately, while the vegetables are still crunchy and the cheese retains its texture.