I eat some version of this salad every day for lunch, but this is the version that I make for special occasions. When possible, I get celery for this recipe from the farmer's market. It's thinner, greener and leafier than your average grocery store celery, with an intense celery flavor. I'm addicted. The toasted celery seeds and hazelnuts work well with the cool vegetables. I add slices of blue cheese or avocado slices to the salad for my lunch or serve it as is as a side to roast chicken or fish.

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