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Fall Radish and Celery Salad with a Champagne Vinaigrette
- 1 pound radishes sliced thin
- 1/4 cup celery leaves
- Coarse sea salt to taste
- 16 ounces extra virgin olive oil
- 1 medium carrot peeled, thinly sliced
- 1 small white onion peeled, small dice
- 1 rib celery small diced
- 4 ounces champagne vinegar
Directions:View on PBS Food
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