Ingredients
4 cups baby arugula, thoroughly washed, dried 8 red or French radishes, thinly sliced 1 shallot, peeled sliced thinly 6 tablespoons extra virgin olive oil 4 teaspoons aged balsamic vinegar 4 ounces (1/2 cup) parmigiano reggiano Sea salt and cracked black pepperDescription
Divide Arugula Among 4 Plates. Shave Radish With Mandoline And Garnish On Top Of Each. Arrange Shallots On Top. Season And Dress With Oil And Balsamic Vinegar. Grate Cheese And Sprinkle Over Top, Then Sprinkle On Sea Salt And Cracked Black Pepper To Taste
Evening Edge
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