Radish and Celery Root Salad

By Clint Newsom
April 14, 2015
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Serves: two

for the dressing

  • 1 medium meyer lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon urfa pepper

for the salad

  • 1 celeriac, shredded
  • 3 small radishes, shredded
  • 4 scallions, chopped
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, coarsely chopped

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