Lemony Celery Salad With Torn Olives

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

1. Slice the block of feta into 4 equal pieces and place each on a separate plate.
2. Thoroughly wash and dry celery and radishes.
3. Either by hand or on a mandolin, thinly slice radishes and celery. Removing celery threads as needed. Set aside
4. In separate bowl combine lemon zest and juice, minced garlic and mustard and stir to combine with a whisk.
5. Add in a small pinch of salt (the feta and olives already have plenty of salt) and a generous grind of black pepper.
6. 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.
7. Toss celery and radishes in the dressing then spoon over the feta.
8. Tear the olives into pieces while removing the pits and toss over the salad.

celery salad, stalks celery, radishes, feta, black olives, lemony vinaigrette, lemon, clove garlic, mustard, olive oil, salt

Taken from food52.com/recipes/16491-lemony-celery-salad-with-torn-olives (may not work)