Celery, Radish, and Olive Salad

Ingredients

• 0.1 teaspoon pepper black
• 2.3 pound celery 
• 1 tablespoon chives fresh finely chopped
• 10  kalamata olives pitted chopped
• 2 teaspoons juice of lemon fresh
• 1.5 tablespoons olive oil extra-virgin
• 4  radishes trimmed cut into 1/8-inch-thick slices
• 0.1 teaspoon salt 

Equipment

• bowl

Directions

1. Remove outer dark green ribs of celery and reserve for another use.
2. Remove leaves and reserve in a bowl.
3. 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. Toss to coat.