1Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
2Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
Beverage pairing:Palliser Estate Sauvignon Blanc, New Zealand. The Martinborough region of New Zealand, where this wine comes from, is known primarily for its Pinot Noir. But the Sauvignon Blancs from here are excellent, and this one provides both crispness and beautifully dry flavors of herbs, apricots, and tropical fruits, which make it a lively partner for the crunchy, herbal salad.