From the Down the Earth article in August 2016 issue.

Jonathan Perno prepared the following menu using the 
garden’s late-summer bounty.

Radish Salad with Wild Arugula
Serves 6

  • 4 ounces French breakfast radishes, washed and cut into quarters

  • 4 ounces Easter egg radishes, washed and cut into quarters 

  • 3 large shallots, peeled, cut into medium dice (rinse with cold water and let drain)

  • 2 tablespoons parsley, chopped roughly

  • 2 tablespoons basil leaves, cut into ribbons, chiffonade style

  • 2 tablespoons chives, cut into half-inch batons

  • 3 tablespoons virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 2 cups arugula

  • Salt and pepper to taste

  1. In a large mixing bowl, combine all the ingredients. Toss and taste for seasoning. Place on a serving platter.