Celery, Fennel and Radish Salad with Buttered Valdeon Toasts

By JeanAnn

Ingredients

• For the salad:
• 1 head of celery, tough outer stalks removed, well rinsed
• 2 medium heads of fennel, stalks and fronds removed
• 2 bunches of scallions, approximately 15 pieces, root end removed and first outer layer peeled off with your fingers
• 1/3 pound sugar snap peas, stem end removed and the thread at the seam peeled
• 2 bunches of red radishes, tops removed and well washed
• For the dressing:
• 5 cloves fresh garlic, peeled
• 3/4 cup extra virgin olive oil
• 1/4 cup plus 1 tablespoon fresh squeezed lemon juice
• Coarse kosher salt and freshly ground black pepper to taste
• For the toasts:
• 4 long slices of fresh baguette
• 2 ounces sweet butter, at room temperature
• 8 ounces Valdeon cheese, crumbled or shaved

Details

Servings 4

Preparation

Step 1

WIth a sharp knife, thinly slice the celery and the fennel and toss together.
Sliver the scallions and sugar snap peas on the bias and add to the fennel and celery.
With a sharp knife or mandoline, thinly slice the radishes and add to the salad.
Grate the garlic on a microplane or mince well.
Mix together the garlic, oil and lemon juice and dress the salad.
Season with salt and pepper to taste and toss well. Let stand.
Toast the baguette slices and spread each with a half-ounce of the butter.
Divde the cheese among the four buttered toasts.
Toss and taste the salad again before plating; add salt if necessary. Serve with the Valdeon toasts.