Active time: 15 min Start to finish: 15 min

Ingredients

　　1 bunch celery (2 1/4 pound)

　　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

　　Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. 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.