Green Bean, Basil, and Radish Salad

Ingredients
¼ cup finely chopped shallots
2 tablespoons sherry vinegar
1 pound fresh fillet green beans
1 bunch radishes, cut into wedges (about 2 cups)
½ cup coarsely chopped basil
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground pepper
½ cup thin shavings Parmigiano-Reggiano

Directions
Stir the shallots and vinegar together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.
Boil the beans in a large pot of heavily salted water until just tender but still have some crunch.  Drain the beans and then plunge them into a large bowl of ice water.  Drain again and dry on paper towels.
Add the beans to the bowl with the shallots.  Toss in the radishes, basil, olive oil, salt, and a few grindings of black pepper.  Turn out onto a serving platter and top with the shaved cheese.

Serves:  6

Recipe by:  Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.