I have a weakness for celery. Good, fresh celery that has some solid celery flavor to it. I love the crunch of raw celery in particular. For years we’ve made a gingery celery salad with red onion sliced into it much like one served at the once great Eliza’s restaurant on Potrero Hill in San Francisco. The other night a bunch of fabulously crisp celery beckoned from the fridge, but neither ginger nor red onion were on hand.

So I sliced the celery as thinly as my attention span at the end of the day would allow, tossed in a handful of chopped mint, a few thinly sliced green onions, and a few drops of champagne vinegar. Sprinkle on salt as you like.

Easy, healthful, and just the thing to counter the heavy, rich foods of winter.