Celery, Radish, and Olive Salad

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Celery, Radish, and Olive Salad

 

1 bunch celery, 2 lbs.

4 radishes, trimmed and cut into 1/8-inch-thick slices

10 pitted Kalamata olives, chopped

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh chives

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

 

Remove outer dark green ribs of celery and reserve for another use. Remove

leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut

crosswise into -inch-thick slices and add to celery leaves along with remaining

ingredients. Toss to coat.

Makes 2 servings.

 

 

 

 

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