I found this recipe in a book on Sicilian cooking, and had been wanting to make it for months. I was waiting for that dark green farmers market celery to arrive. It is more beautiful and flavorful than the pale stuff you find at the grocery store, although both have their merits. This celery also has the advantage of beautiful celery leaves, which add some nice bitterness to the salad. As always with recipes like this, make it with the best ingredients possible. I remember once a friend revealed that he had never eaten an olive. We were at a party and there happened to be a bowl full of olives and so I encouraged him to try one. Oh, they taste like baby corn! Huh? I tried one and they definitely tasted like baby corn. They were some terrible canned olives. Point being, don’t use those for this recipe.