SHAVED CELERY, FENNEL, AND RADISH SALAD WITH BUTTERED VALEDON TOAST
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 1st layer peeled off with fingers
1/3 pound 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 cup extra virgin olive oil
¼ + 1 tablespoon fresh lemon juice kosher salt and freshly ground black pepper to taste
8 ounces Valdeon cheese, crumbled or shaved
4 ounces 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.Reprinted with permission from Prune.