Arugula with Shaved Radish Olive Oil Balsamic Vinegar and Parmigiano Cheese - From Linton Hopkins


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 pepper


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

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