Shaved Cauliflower and Radicchio Salad

• 1/2 head of a 1-pound cauliflower, cored, cut into floretscauliflower
• 1/2 head of a 6-ounce radicchio, cored, quartered lengthwiseradicchio
• 6 inner celery stalks with leaves
• 1/4 cup thinly sliced chiveschive
• 1/4 cup flat-leaf parsley leaves
• 1 lemonlemon
• 2 teaspoons Dijon mustarddijon-mustard
• 1/4 cup walnut oilwalnut-oil
• Kosher salt, freshly ground peppersalt
• 1 ripe Bosc pearpear
• 1/4 cup coarsely chopped walnuts, toasted if desiredwalnut
• Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.

1. 01Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing disk, or thinly slice cauliflower on a mandoline and radicchio with a knife. Mix in a large bowl.
2. 02Peel rounded side of celery with a peeler to remove strings. Remove leaves; add to bowl. Thinly slice stalks with a knife; place in bowl and add chives and parsley. Finely grate zest from whole lemon directly over the bowl to catch any citrus oil. Toss to mix well. Squeeze juice from lemon for dressing.

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