Shaved Celery, Fennel, & Radish Salad with Buttered Cambozola Toast

Shaved Celery, Fennel, & Radish Salad with Buttered Cambozola Toast

Shaved Celery, Fennel, & Radish Salad with Buttered Cambozola Toast

Netflix is really upping it's game with their cooking show collection. Not much makes me emotional, but watching women in huts kneading dough in giant ceramic bowls in the middle of Morocco gets me pretty worked up. The 'Air' episode of the series Cooked is particularly interesting, as it delves into how we view gluten, and the intolerance that's developed because of the way we started mass producing bread. There's something truly therapeutic about the authenticity of what they're making, even if you're not a super food nerd. Creating something that good from just grains and water, and dedicating your life to a skill that brings so much satisfaction to people... see what I mean. I could go on for hours. I'll spare you.

Anyway, recently they launched a new season of Mind of a Chef, another favorite of ours, and there are multiple episodes following Gabrielle Hamilton of NYC's Prune. Everything about her is inspiring and terrifying. It's fascinating to watch her start a sauce 15 times over if she feels like it's not precisely the way she wants it. This recipe is adapted by one featured on the show and in her cookbook, and speaks to her love of classic food. She takes produce she feels half heartedly about, and turns it into something bright and delicious, pairing it with a soft, salty blue cheese. We could eat this one over and over.

| Amanda

Fennel Salad

Shaved Celery, Fennel, & Radish Salad with Buttered Cambozola Toast

Yield - Serves 6-8


1 head celery, tough outer stalks removed

2 medium heads fennel, stalks and fronds removed

2 bunches scallions, white & light green parts sliced thin

1/3 lb sugar snap peas, stem end removed 

2 bunches red radishes, tops removed



5 cloves fresh garlic, peeled

3/4 cup extra-virgin olive oil

1/4 cup + 1 tbsp. lemon juice, freshly squeezed

kosher salt & freshly ground black pepper



1/2 lb Cambozola or other blue cheese, sliced thin

1/2 stick salted butter

6 slices fresh peasant bread


Thinly slice the celery and the fennel. Sliver the scallions and sugar snap peas and add. With a sharp knife or mandolin, thinly slice the radishes and add to the salad.

Grate the garlic using a microplane, or chop very finely. Mix together the garlic, oil, and lemon juice, and dress the salad. Season with salt and pepper to taste and toss well. 

Toast the bread slices and spread each with butter. Top with sliced blue cheese.

Toss the salad with dressing, and let stand 15 minutes before serving. Salt & pepper to taste.