Red Radish, Green Bean, and Basil Salad

Serves 6 – from The Herbal Kitchen, Cooking with Fragrance and Flavor by Jerry Traunfield

1/4 cup finely chopped shallots
2 tablespoons sherry vinegar
1 pound fresh green beans
1 bunch radishes, cut into wedges (about 2 cups)
1/2 cup basil, coarsely chopped
2 tablespoons olive oil
1 teaspoon sea salt
Freshly ground black pepper
1/2 cup thin shavings of Parmigiano-Reggiano

Stir shallots and vinegar in a large mixing bowl and let sit to mellow the raw bite of the shallots.

Boil the beans in a large pot of heavily salted water until tender but still have some crunch. Drain beans and plunge into a large bowl of ice-cold water. Drain again and dry on paper towels.

Add beans to bowl of shallots. Add remaining ingredients except cheese. Toss and pour onto serving platter. Top with shaved cheese.

Herbal improvisations: In place of basil add three tablespoons coarsely chopped tarragon and top the salad with crumbled goat cheese instead of Parmesan. Or add 1/4 cup coarsely chopped dill and top with crumbled feta.