Salad of Celery, Radicchio, Walnuts & Grapes

Celery Salad

Client: A&G Lamattina & Sons
Agency: Ivory Design
Photographer: Craig Moody Photography


  • 300g of celery
  • 1 Radicchio leaves, torn coarsely
  • 100g of walnuts
  • 140g of seedless black grapes, halved
  • 3 Shallots, thinly sliced
  • 1 tbs of Dijon mustard
  • 3 tbs of aioli
  • 2 lemons, juice and zest
  • 2 tbs Vegetable oil


Heat oil and add Walnuts, cook on low in a pan until golden. Once cool, add to radicchio, celery, shallots and grapes. Mix Aioli with the mustard and lemon juice, dress leaves and serve.