- 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 black pepper
- ½ cup thin shavings Parmigiano-Reggiano
- 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.