Recipe courtesy of Mario Batali
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 large red bell pepper
  • 4 large scallions
  • 1 large yellow bell pepper
  • 1 large bulb fennel
  • 4 celery stalks
  • 1 large carrot, peeled
  • 8 large radishes
  • 1/4 pound tiny French beans
  • 1 cup olio nuovo, youngest, finest extra virgin oil
  • Sea salt
  • 1/4 cup red wine vinegar
  • 1/4 cup freshly grated Parmigiano-Reggiano

Directions

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.

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