Embrace the warmer days of Spring with this light and crunchy celery salad by Sara Kramer and Sarah Hymanson.
1 small head celery, sliced very thinly on a long diagonal (use a mandoline, if you prefer)
1/4 cup salt
6 cups water
1 bunch parsley
1 cup black Moroccan oil-cured olives, pitted and coarsely chopped
1/4 cup sherry vinegar
1/4 cup olive oil
1 teaspoon salt
1 tablespoon sugar
Freshly ground black pepper
Bring the water and salt (from the first set of ingredients) up to a boil. Very quickly blanch the sliced celery and then transfer immediately to an ice water bath. The celery should maintain its crunch. Drain well.
Whisk together all the ingredients for the vinaigrette.
Combine the celery and vinaigrette. Coat the celery evenly with the vinaigrette.
Crack in as much black pepper as you wish, toss in the parsley leaves, and serve immediately.