INGREDIENTS
1/4 cup
Celery, leaves
2 cups
Endive
1 tbsp
Parsley, fresh
1
bunch Radishes
1/4 cup
Scallions or spring onions
2 tbsp
Lemon juice
1/4 tsp
Black pepper
1/2 tsp
Sea salt
1 tbsp
Apple cider vinegar, raw unfiltered
3 tbsp
Olive oil, extra virgin