Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts
Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts
1 head celery, tough outer stalks removed, well rinsed
2 medium 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 fresh sticky garlic cloves, peeled
¾ C. extra virgin olive oil
¼ + 1 T. fresh lemon juice kosher salt and freshly ground black pepper to taste
8 oz Valdeon cheese, crumbled or shaved (strong Spanish blue cheese)
4 oz sweet butter, at room temperature
4 long thin slices of fresh peasant bread
With a sharp knife, thinly slice the celery and then the fennel and toss together. Sliver the scallions and sugar snap pears on a bias and add to the fennel and celery. With a shark knife or mandoline, thinly slice the radishes and add to the salad. Grate the garlic on a microplane. Mix together garlic, oil, and lemon juice and dress the salad. Season with salt and pepper to taste and toss well. Let stand. Toast the bread slices and spread each with an ounce of the butter. Divide the cheese among the 4 buttered toasts. Toss and taste the salad again before portioning, add salt if necessary. Plate with the Valedon toasts.