- 12 outer ribs celery, trimmed and thinly sliced on the diagonal
- 6 to 8 inner ribs celery, including the leaves, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper; to taste
- ½ cup small flat-leaf parsley leaves
- ¼ 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.