Shaved Celery and Sardines on Blue Cheese Toast
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Shaved celery and sardines on blue cheese toast Deb Lindsey/for The Washington Post |
3 ribs celery
1 clove garlic, minced
Freshly squeezed juice of ½ lemon (2 tablespoons)
1 teaspoon best-quality extra-virgin olive oil
Kosher or sea salt
1 ounce Cambozola or other mild blue cheese, at room temperature
4 diagonally cut baguette slices, toasted (may substitute 2 larger slices of a bread of your choice)
2 ounces olive-oil-packed sardines, drained
Trim the celery by shaving off the thick skin and strings with a vegetable peeler. Cut crosswise into very thin slices, preferably using a small mandoline.
Combine the celery, garlic, lemon juice, oil and salt to taste in a small bowl, making sure the celery is well coated.
Divide the cheese into four equal pieces and spread on the baguette slices. Top with the dressed celery. Place equal portions of the sardines on each baguette slice, and eat.
Serves one.
@Recipe nutrition:Nutrition values per serving: 360 calories, 20 g fat (7 g saturated), 21 g carbohydrates, 3 g fiber, 24 g protein, 100 mg cholesterol, 1,200 mg sodium.
Joe Yonan
