Shaved Celery Fennel and Radish Salad with Buttered Valdeon Toasts
Ingredients
- 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 cup extra virgin olive oil
- ¼ + 1 tbsp fresh lemon juice kosher salt and freshly ground black pepper to taste
- 8 oz Valdeon cheese, crumbled or shaved
- 4 oz sweet butter, at room temperature
- 4 long thin slices of fresh peasant bread
Instructions
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