4 radishes, trimmed and cut into 1/8-inch-thick slices
10 pitted kalamata olives, chopped
1 1/2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions:
1. Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. 2. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. 3. Toss to coat.
