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SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE

SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE


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Reference:

Bon Appétit, June 2006 Tori Ritchie

Prep:

cooking time Active time: 10 min Start to finish: 35 min

Servings:

Makes 6 servings.

Submitted by:

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Foodie
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Ingredients

4
large celery stalks, very thinly sliced on diagonal
6
ounces baby spinach leaves (about 10 cups loosely packed)
1/4
cup extra-virgin olive oil
3
tbsp fresh Meyer lemon juice or regular lemon juice
Asiago-Pepper
Frico

Directions

1.
Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
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2.
Test-kitchen tip:
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3.
A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly. Find one at surlatable.com.
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