Chicken and Jicama Salad with Celery Pesto

Name: Chicken and Jicama Salad with Celery Pesto
Ingredients: 1 tablespoon toasted pine nuts; 1 clove garlic (peeled and chopped); 1/8 teaspoon kosher salt; ½ cup extra-virgin olive oil (plus more if needed); ¼ ounce flat-leaf parsley; 2 ounces celery leaves (light green leaves are best, divided); 1–2 tablespoons grated Parmigiano-Reggiano; 1 pound cooked chicken breast (about ounces, cut into 3/4‑inch dice); 1 pound fresh jicama (cut into 3/4‑inch dice); 3 stalks celery (cut into ¼‑inch slices on an extreme bias); 4 scallions (cut into ¼‑inch slices on an extreme bias, both white and green parts); 8 ounces burrata (optional); 3–4 fresh sprigs tarragon (leaves only); whole lettuce leaves (for serving, optional)

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Ingredients

1 tablespoon toasted pine nuts
1 clove garlic (peeled and chopped)
1/8 teaspoon kosher salt
½ cup extra-virgin olive oil (plus more if needed)
¼ ounce flat-leaf parsley
2 ounces celery leaves (light green leaves are best, divided)
1–2 tablespoons grated Parmigiano-Reggiano
1 pound cooked chicken breast (about ounces, cut into 3/4‑inch dice)
1 pound fresh jicama (cut into 3/4‑inch dice)
3 stalks celery (cut into ¼‑inch slices on an extreme bias)
4 scallions (cut into ¼‑inch slices on an extreme bias, both white and green parts)
8 ounces burrata (optional)
3–4 fresh sprigs tarragon (leaves only)
whole lettuce leaves (for serving, optional)