Lunch with preserved lemons

This was such a treat. I mandolined a small zucchini as well as a big chunk of the green Luobo radish from the FM on Sunday. Then I cut two celery stalks on the diagonal, slivered 1/2 a shallot, added a big handful of chopped dried cherries and freshly shelled pecans and sauced the whole thing in a Greek yogurt-crème fraîche-preserved lemon-celery seed dressing. Oliver and I ate the whole thing together!