Suggested seasoning: vinaigrette, extra virgin olive oil, salt.

Instructions: Cut the raw swordfish to thin slices and leave it to marinate the night before in the vinaigrette made with an immersion blender from a mix of salt, pepper, lemon juice and adding extra virgin olive oil. Wash the veggies. In a bowl put the field salad, the tomatoes, with the marinated swordfish carpaccio; sprinkle the chopped pistachio, the black garlic chopped into small pieces, carrot cut into strips, lemon wedges; add seasoning.