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Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts
PBS11Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 head celery (tough outer stalks removed, well rinsed)
- 2 heads fennel (stalks and fronds removed)
- 2 bunches scallions (approximately 15 pieces, root ends removed and first layer peeled off with fingers)
- 1/3 lb. sugar snap peas (stem removed and the thread at the seam peeled)
- 2 bunches red radishes (tops removed and well washed)
- 5 garlic cloves (fresh sticky, peeled)
- 3/4 cup extra-virgin olive oil
- 1 1/4 Tbsp. kosher salt (fresh lemon juice, and freshly ground black pepper to taste)
- 8 oz. cheese (Valdeon, crumbled or shaved)
- 4 oz. sweet butter (at room temperature)
- 4 peasant bread (long thin slices of fresh)
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