Spring Has Sprung Celery and Preserved Lemon Salad

Course Main Dishes

Ingredients in this Recipe

1 handful dried cherries, coarsely chopped
1 small zucchini, washed, trimmed and mandolined into paper thin rounds
1/2 medium shallot, sliced into thin rings
1/4 cup pecan halves, crumbled if you like
1/8 teaspoon celery seed
1/8 teaspoon preserved lemon juice
1½ teaspoon crème fraîche
2 ounces green Luobo radish or another radish with good crunch and not too much bite, mandolined into paper thin rounds
2 rounds of sliced preserved lemon, chopped finely
2 stalks celery with leaves, washed and thinly sliced on the diagonal
2 tablespoons Greek yogurt
salt and pepper to season

See Full Recipe at Food52