{"id":1174,"date":"2011-06-11T11:33:14","date_gmt":"2011-06-11T15:33:14","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=1174"},"modified":"2011-06-11T11:33:14","modified_gmt":"2011-06-11T15:33:14","slug":"shaved-celery-and-sardines-on-blue-cheese-toast-washington-post","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2011\/06\/11\/shaved-celery-and-sardines-on-blue-cheese-toast-washington-post\/","title":{"rendered":"Shaved Celery and Sardines on Blue Cheese Toast &#8211; Washington Post"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2011\/06\/food015_1307025540.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2011\/06\/food015_1307025540.jpg\" alt=\"\" title=\"food015_1307025540\" width=\"296\" height=\"197\" class=\"alignleft size-full wp-image-1175\" \/><\/a><\/p>\n<p>This dish, based on an appetizer at Prune restaurant in New York City, plays with the classic pairing of blue cheese and celery, and adds sardines to make it a meal.<\/p>\n<p>3 ribs celery<br \/>\n1 clove garlic, minced<br \/>\nFreshly squeezed juice of 1\/2 lemon (2 tablespoons)<br \/>\n1 teaspoon best-quality extra-virgin olive oil<br \/>\nKosher or sea salt<br \/>\n1 ounce Cambozola or other mild blue cheese, at room temperature (see headnote)<br \/>\n4 diagonally cut baguette slices, toasted (may substitute 2 larger slices of a bread of your choice)<br \/>\n2 ounces olive-oil-packed sardines, drained<\/p>\n<p>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.<\/p>\n<p>Combine the celery, garlic, lemon juice, oil and salt to taste in a small bowl, making sure the celery is well coated.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dish, based on an appetizer at Prune restaurant in New York City, plays with the classic pairing of blue cheese and celery, and adds sardines to make it a meal. 3 ribs celery 1 clove garlic, minced Freshly squeezed &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2011\/06\/11\/shaved-celery-and-sardines-on-blue-cheese-toast-washington-post\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,80],"tags":[516,22,24],"class_list":["post-1174","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree","tag-appetizers","tag-blue-cheese","tag-celery"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1174"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1174\/revisions"}],"predecessor-version":[{"id":1177,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1174\/revisions\/1177"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}