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Crunchy Vegetable Salad with Ricotta Crostini
Ingredients
  • 6 slices of rustic white bread
  • ¼ cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 garlic clove, halved
  • ¾ cup fresh ricotta
  • Salt and freshly ground black pepper
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 6 large radishes, thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • ½ pound asparagus, thinly sliced on the bias
  • 1 large carrot, finely julienned
  • ½ small seedless cucumber, peeled and cut into ½-inch chunks
  • 1 head of Boston lettuce, torn into bite-size pieces
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon coarsely chopped tarragon
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