| 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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