Ingredients

The following ingredients have 4 Servings
  • 4 stalks celery, with leaves
  • 4 radishes
  • 8 ounces block of fresh feta
  • 10-12 black olives
  • 1 lemon, zested and juiced
  • .5 clove garlic, finely minced
  • .25 teaspoons dijon mustard
  • .5 cups fruity olive oil
  • salt and pepper to taste

Instruction

  • Slice the block of feta into 4 equal pieces and place each on a separate plate.
  • Thoroughly wash and dry celery and radishes.
  • Either by hand or on a mandolin, thinly slice radishes and celery. Removing celery threads as needed. Set aside
  • In separate bowl combine lemon zest and juice, minced garlic and mustard and stir to combine with a whisk.
  • Add in a small pinch of salt (the feta and olives already have plenty of salt) and a generous grind of black pepper.
  • Slowly whisk in olive oil a dribble at a time, until incorporated and emulsified. Taste as you go to check for balance. Either add or leave out olive oil as needed.
  • Toss celery and radishes in the dressing then spoon over the feta.
  • Tear the olives into pieces while removing the pits and toss over the salad.