1 bunch celery (2 lb) 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. - Updated: January 16, 2007
