Many chefs reserve celery stalks for adding flavor to stock. Richard Reddington taps into celery's overlooked potential at his new northern California restaurant, Redd Wood. By utilizing both the crisp stalks and the tender yellow leaves, Reddington delivers diners a double dose of celery flavor in a light, lemony vinaigrette. He serves the refreshing salad alongside oxtails and polenta. At home, we've marked the salad as a palate-cleansing counterpoint to a hearty meal of braised short ribs.