Photo by Michael Piazza / Styled by Catrine Kelty

This simple salad has the crunch, flavor and freshness of summer. It can be served as a side for both flatbreads; I even like it served on top. Double the recipe and have the leftovers the next day for lunch by mixing in a can of tuna, some leftover grilled shrimp or cooked chicken served on a bed of greens.

Serves 4

3 large celery stalks, preferably with leaves
1 cup parsley leaves, picked over, washed and dried
2 small or large shallot, sliced thin
2 teaspoons red wine vinegar
2 teaspoons cider vinegar
½ cup extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Wash the celery stalks, dry and separate the leaves and small top stems. Mince the leaves and small stems and transfer to a bowl.

Slice the celery stalks very thinly on the bias—the thinner the better. Add to the minced celery leaves and stems. Add the shallots and parsley and toss to combine.

In a small bowl whisk both vinegars, oil, salt and pepper until well blended. Add to the bowl and toss, making sure all the ingredients are coated with dressing. Serve cold or at room temperature.

This recipe appeared in the Summer 2020 issue as part of a larger story on The New Pizza Night.