Evening Edge
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Arugula with Shaved Radish, Olive Oil, Balsamic Vinegar and Parmigiano Cheese - From Linton Hopkins
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Cuisine: Salad
Chef Linton Hopkins paired this dish with his Braised Chicken Thighs (see separate recipe listing) for his Evening Edge Dinner Dare challenge.
“The beauty of this salad is that you don’t dirty another bowl with mixing,” says Hopkins. “It’s all prepared right on the serving plate.”
The key is freshness. “You can also use romaine or other greens -- even iceberg, if that’s what you like."
Don't mix the olive oil and balsamic vinegar. “You don’t want a gloppy dressing and you don’t want to use another bowl," he says.
The balsamic and olive oil should be of a high quality. With both, a little goes a long way.
-- H.M. Cauley, for Evening Edge
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 10 minutes Total time: 10 minutes Serves: 4
Ingredients:
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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
Instructions:
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.
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.
Nutrition:
Nutrition information to come
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