From the Down the Earth article in August 2016 issue.
Jonathan Perno prepared the following menu using the garden’s late-summer bounty.
Radish Salad with Wild Arugula
Serves 6
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4 ounces French breakfast radishes, washed and cut into quarters
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4 ounces Easter egg radishes, washed and cut into quarters
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3 large shallots, peeled, cut into medium dice (rinse with cold water and let drain)
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2 tablespoons parsley, chopped roughly
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2 tablespoons basil leaves, cut into ribbons, chiffonade style
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2 tablespoons chives, cut into half-inch batons
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3 tablespoons virgin olive oil
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2 tablespoons fresh lemon juice
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2 cups arugula
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Salt and pepper to taste
- In a large mixing bowl, combine all the ingredients. Toss and taste for seasoning. Place on a serving platter.