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
4 ounces French breakfast radishes, washed and cut into quarters
4 ounces Easter egg radishes, washed and cut into quarters
3 large shallots, peeled, cut into medium dice (rinse with cold water and let drain)
2 tablespoons parsley, chopped roughly
2 tablespoons basil leaves, cut into ribbons, chiffonade style
2 tablespoons chives, cut into half-inch batons
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
2 cups arugula
Salt and pepper to taste
- In a large mixing bowl, combine all the ingredients. Toss and taste for seasoning. Place on a serving platter.