| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | French | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | Red bell pepper | |
| 4 | Scallions | |
| 1 | Yellow bell pepper | |
| 1 | Fennel | |
| 4 | Celery stalks | |
| 1 | Carrot | |
| 8 | 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
A Message from our Provider:
“We don’t change God’s message — His message changes us.”
Nutrition (calculated from recipe ingredients)
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Calories: 947
Calories From Fat: 441
Total Fat: 50.3g
Cholesterol: 149.7mg
Sodium: 2853.6mg
Potassium: 2118.4mg
Carbohydrates: 50.7g
Fiber: 13.8g
Sugar: 18.8g
Protein: 73.2g