¼cupcoarsely grated or shaved Parmesan cheese(optional)
Instructions
Trim the leaves from the celery, discard any limp leaves, and then coarsely chop the remaining leaves. Slice the celery into ¼-inch slices on the diagonal. Place in a serving bowl with the onions.
In a large bowl, combine the olive oil, lemon juice and zest, red wine vinegar, capers, garlic, celery seed (if using), oregano, parsley, salt, pepper, and red pepper flakes (if using). Pour over the onions and celery and toss to thoroughly combine.
If you have time, cover the salad and refrigerate for at least 1 hour, and up to 8. Toss again and sprinkle the Parmesan on top, if desired, before serving.
Notes
With luck, most (if not all) of the rest of the ingredients for this recipe are in your kitchen or pantry already. Feel free to make substitutions or omissions as you like — no celery seed? Skip it. Shallots instead of onions? Use them. Out of capers? Leave them out. Or think about adding a finely minced anchovy or two to the dressing or maybe a teaspoon of Worcestershire sauce (but know that the salad will no longer be vegan or vegetarian).
If you have the time, cover the salad and refrigerate for at least 1 hour and up to 8.