I love the flavor of celery and I thought it would be nice to make a salad that was similar to one I had recently which featured raw, shaved fennel. I add a few leaves of Chinese celery for a contrast in color as well as flavor. Chinese celery’s sharp, assertive flavor is a nice contrast to the delicate celery and the gruyère adds a nice richness and nuttiness to the entire dish. I think flat-leaf parsley would also be good here. I might try it with some sliced kumquats next time.
The celery is first peeled using a vegetable peeler (this helps to keep it from being too stringy when eating) before it is cut into paper-thin slices . Serve with a simple dressing of red wine vinegar/lemon juice and extra virgin olive oil [ + S&P].