Celery-Radicchio Slaw With Celery Leaf Pesto Dressing

1. 1

   Leave celery stalks whole. Hold each at an acute angle, and slice on thin setting of mandoline. If you don't have a mandoline, use a chef's knife held at an acute angle, and slice the celery as thin as possible. Transfer to salad bowl.

2. 2

   Slice each half of radicchio also on the thin setting. Leave shreds in bin of mandoline, and fill the bin with cold water. Let radicchio soak for 5 minutes. If you don't have a mandoline, shred radicchio using a knife and soak it in a mixing bowl. Soaking the radicchio for a few minutes will remove some of its natural bitterness. At end of that time, drain through a fine-mesh sieve. Transfer to salad bowl.

3. 3

   Slice scallions and add to salad bowl. Toss vegetables to blend.

4. 4

   Scatter about a teaspoon of coarse sea salt and some grinds of pepper over the salad. Squeeze lemon juice over, followed by 1/4 cup of olive oil. Toss to blend. Let sit for flavors to meld.

5. 5

   Place lemon zest, celery leaves, coarse sea salt, and garlic in a mortar and pestle. I like to use a wooden one to make pestos because the rougher surfaces generate good friction. Blend for about a minute. Set aside for 10 minutes for flavors to blend.

6. 6

   After rest period, whisk 1/4 cup of olive oil into the celery-lemon pesto. Use a spatula to scrape all of the dressing out onto the salad. Toss to blend.

7. 7

   Serve salad on chilled plates with additional wedges of lemon.

No additional tips available.