This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding." Featured in: A Snack Tray To Gather The Family Around.
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|Serving Size: 1 recipe (154g)|
|Recipe Makes: 1|
|Calories from Fat: 264 (100%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65.9mg||20 %|
|Sodium 328.3mg||11 %|
|Potassium 22.6mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 0.5g||1 %|
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Calories per serving: 265
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