| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | French | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | lg | Red bell pepper |
| 4 | lg | Scallions |
| 1 | lg | Yellow bell pepper |
| 1 | lg | Fennel |
| 4 | Celery stalks | |
| 1 | lg | Carrot |
| 8 | lg | Radishes |
| 1/4 | lb | Tiny French beans |
| 1 | c | Finest extra virgin oil |
| Sea salt | ||
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Parmigiano-Reggiano, freshly grated |
INSTRUCTIONS
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@sover.net> on Mar 14, 1997
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