Ingredients
- 1 large red bell pepper
- 4 large scallions
- 1 large yellow bell pepper
- 1 large bulb fennel
- 4 celery stalks
- 1 large carrot, peeled
- 8 large radishes
- 1/4 pound tiny French beans
- 1 cup olio nuovo, youngest, finest extra virgin oil
- Sea salt
- 1/4 cup red wine vinegar
- 1/4 cup freshly grated Parmigiano-Reggiano
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review