Lemony Celery Salad With Torn Olives

1. 1

   Slice the block of feta into 4 equal pieces and place each on a separate plate.

2. 2

   Thoroughly wash and dry celery and radishes.

3. 3

   Either by hand or on a mandolin, thinly slice radishes and celery. Removing celery threads as needed. Set aside

4. 4

   In separate bowl combine lemon zest and juice, minced garlic and mustard and stir to combine with a whisk.

5. 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. 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. 7

   Toss celery and radishes in the dressing then spoon over the feta.

8. 8

   Tear the olives into pieces while removing the pits and toss over the salad.

* Per serving · 4 servings · Values may vary.