Celery Snowflake Salad

1 medium stalk celery
1 cup water
Salt
2 tablespoons olive oil
2 tablespoons red wine vinegar
Pepper
Freshly grated Parmesan cheese

Trim leaves and base from celery; separate ribs. With a swivel-blade vegetable peeler, remove strings from outer ribs; slice enough ribs crosswise, 1/4-inch thick, to make 3 cups.

In a medium saucepan, bring to a boil the water and 1/4 teaspoon salt; add celery; simmer, covered, until tender-crisp, about 5 minutes. Rinse in cold water (to keep crisp); drain thoroughly.

In a bowl whisk together the oil, vinegar and pepper; stir in celery; add salt to taste. Chill to allow flavors to blend. Before serving, let stand at room temperature so oil will liquefy. Sprinkle generously with the cheese.

Makes 4 servings.

[Newspaper clipping. "...looks appealing on a glass platter surrounded with strips of roasted red peppers intertwined with sprigs of watercress or fronds of fresh dill. A shallow, white, oblong, ceramic serving dish also suits this salad."