To make this salad, put the desired amount of torn or chopped romaine lettuce in a bowl. Add a generous amount of thinly sliced celery (about as much in volume as the lettuce) — remember, this is a celery salad. For a speedier preparation, you can just slice across the whole head of celery until you have the right amount. Grab a fat handful of flat-leaf parsley, coarsely chop the leaves and add to your bowl of green goodness.  Put some olive oil in a small bowl (I use less than a tablespoon for an entrée-sized salad for myself). Squeeze in fresh lemon juice until you have a good lemony dressing. Add a pinch or so of salt and some freshly ground pepper (not too much, it should stay in the background). MIx the dressing well, pour over the salad and toss. If you like, add some shavings or a grating of fresh parmesan.

Crunch away and enjoy!