- 5 or 6 outer celery ribs, trimmed and thinly sliced on the diagonal
- Small inner celery ribs, including the leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- Salt and freshly ground black pepper, to taste
- 1/4 cup small whole fresh flat-leaf parsley leaves
- 2 tablespoons coarsely chopped mint leaves
- Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper.
- Just before serving, toss with the parsley and mint. Serve immediately. It's delicious served on a bed of thinly sliced beets.