CELERY, FENNEL, RADISH SALAD

Refreshing. [Adapted from recipe by Gabrielle Hamilton that appeared in House Beautiful magazine.]

Yield: 4 servings
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Ingredients

  • 1 head(s) celery tough outer stalks removed, cleaned, dried
  • 1 head(s) fennel tough outer stalks removed, cleaned, dried
  • 5 clove(s) garlic peeled
  • 6-8 scallions trimmed, cleaned, dried
  • 1/3 pound(s) sugar snap peas stem & thread removed, cleaned, dried
  • 1 bunch(es) large radishes trimmed, cleaned, dried
  • 3/4 cup(s) extra virgin olive oil
  • 1/4 cup(s) fresh lemon juice
  • 2 tablespoon(s) red wine vinegar
  • salt & pepper to taste

Preparation

  1. Thinly slice (1/4") celery. Using mandoline, thinly slice fennel & radish.
  2. Cut scallions and sugar snap peas on bias into slivers. Toss all together.
  3. Using remaining ingrediants make vinaigrette.
  4. Pour approximately 1/3 c. vinaigrette over salad (do not overdress), toss well. Salt & pepper to taste.
April 2012

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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