Clean and set aside a good bunch of celery leaf, mint and parsley
Chop the greens coarsely; leave some celery leaf whole and toss in a bowl.
Dice one shallot. Toss in Bowl.
Dice two radishes. Toss in bowl with greens.
Add a teaspoon of salted capers. I like the ones from Pantelleria. Rinse well before adding.
Add a little lemon rind. Bergamot lemon is really nice.
Squeeze the juice of half a lemon over the greens.
Dress with a really good grassy extra virgin olive oil.
Sprinkle with a nice flakey sea salt and cracked black pepper.
Toss to combine.
Throw a poached egg on top if you so desire or serve wit a nice rustic toast and a great shard of cheese.