celery root, heart, and leaf salad

RECIPE: Celery Root, Heart, and Leaf Salad
Adapted from finecooking.com, by Diane Morgan; prepared by Bill St. John; serves 4.

Ingredients
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon rice vinegar
1 tablespoon cider vinegar
1/2 teaspoon sea or kosher salt
1/2 teaspoon freshly grated black pepper
1/3 cup golden raisins

For the salad:
2/3 cup celery root, peeled and cut into matchsticks
2/3 cup heart of celery (lightest green only), thinly sliced on the bias
1/2 cup lightly packed celery leaves
1/4 cup lightly packed flat-leaf parsley leaves

Directions
Make the dressing by whisking or mixing together all its ingredients in a small bowl, keeping back the raisins for a moment. When everything is well blended, add the raisins and let them steep in the dressing for at least 15 minutes.

To construct the salad, in a large bowl toss together the celery parts and the parsley leaves. Whisk the dressing one final time and add enough of it to coat the greens well but not overly so (you may not need all the dressing). Let the salad sit for 5-10 minutes to blend the flavors, then serve.