Start to finish: 15 minutes

Servings: 2

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Kosher salt and ground black pepper

8 ribs celery, very thinly sliced crosswise

2-ounce chunk Parmigiano-Reggiano cheese

Additional salad ingredients, as desired (fennel, sliced mushrooms, fruit, nuts, etc.)

In a medium bowl, whisk together the olive oil, lemon juice and mustard.

Season with salt and pepper, then add the sliced celery. Toss well to coat, then divide the celery between 2 serving plates.

Use a vegetable peeler to shave some of the cheese over each serving, then add additional salad ingredients as desired.

Mushrooms, pluots and fennel make an excellent combination with this celery base.