Serves
8
10
large red radishes
1 tablespoon scallion stems
sliced diagonally
1 teaspoon White Truffle Oil
Salt and pepper, to taste
Cut 2 radishes into thin slices; set aside.
Cut the remaining 8 radishes into matchsticks; combine in a small bowl with
scallion stems; sprinkle with white truffle oil, salt and
pepper; toss lightly.
To serve place thin red radish slices in a small overlapping
circle on each plate, put a small amount of matchstick radishes in
center of each circle and serve immediately with a main entree.
Wine recommendation: Pinot Gris
