Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | Red bell pepper |
4 larges | Scallions |
1 large | Yellow bell pepper |
1 large | Fennel |
4 \N | Celery stalks |
1 large | Carrot |
8 larges | Radishes |
¼ pounds | Tiny French beans |
1 cup | Finest extra virgin oil |
\N \N | Sea salt |
¼ cup | Red wine vinegar |
¼ cup | Parmigiano-Reggiano, freshly grated |
Cut all vegetables into fancy shapes. Blanch and refresh the green beans.
Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.
Yield: 4 servings
Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #516 by Sue <suechef@...> on Mar 14, 1997