Spring Has Sprung Celery And Preserved Lemon Salad

• For the preserved lemon dressing (this also makes a fabulous dip for crudite or the like)
• 2 rounds of sliced preserved lemon, chopped finely
• 1/8 teaspoon preserved lemon juice
• 2 tablespoons Greek yogurt
• 11/2 teaspoons creme fraiche
• 1/8 teaspoon celery seed
• salt and pepper to season
• For the salad
• 2 stalks celery with leaves, washed and thinly sliced on the diagonal
• 2 ounces green Luobo radish or another radish with good crunch and not too much bite, mandolined into paper-thin rounds
• 1 small zucchini, washed, trimmed and mandolined into paper-thin rounds
• 1/2 medium shallot, sliced into thin rings
• 1/4 cup pecan halves, crumbled if you like
• 1 handful dried cherries, coarsely chopped

1. Make the dressing by combining the preserved lemon, juice, yogurt, creme fraiche and celery seed in a small bowl, stirring to combine well. Season to taste with salt and freshly ground pepper. Set aside.
2. Make the salad by tossing together the celery, celery leaves, radish, zucchini, shallot, pecans and cherries.rnAdd about 3/4 of the dressing and toss to combine. Add more dressing if you like, or enjoy the remainder by dipping your fingers in it and licking it off, as we did.

lemon dressing, lemon, lemon juice, greek yogurt, crueme fraueeche, celery, salt, salad, stalks celery, green luobo radish, zucchini, shallot, pecan halves, handful

Taken from food52.com/recipes/16552-spring-has-sprung-celery-and-preserved-lemon-salad (may not work)