Crisp Celery Salad

“Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to the stronger flavors in this menu. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.” — From “Celebrate!” by Sheila Lukins.

12 outer ribs celery, trimmed and thinly sliced on the diagonal
6 to 8 inner ribs celery, including the leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/2 cup small flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint

Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.


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