Celery Salad

This is a great winter salad, because you can always find good celery! 1/2-1 tsp fish sauce 2 garlic cloves kosher salt freshly ground pepper 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1/2 teaspoon Aleppo pepper 10 Castelvetrano olives 2 red peppers 1 bunch celery 1/2 cup parsley leaves and tender stems Combine minced garlic, fish sauce, salt and pepper, lemon juice, olive oil and Aleppo pepper into a bowl and whisk. Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise and crosswise, then sliver. Place the olives and peppers in a salad bowl. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers. Add most of the dressing and toss with your hands to coat. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.