Make This Prune Classic: Shaved Celery Salad
SHAVED CELERY, FENNEL, AND RADISH SALAD WITH BUTTERED VALEDON TOAST Feeds 4
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.