celery, cucumber, red bell pepper and fresh mint salad

David made this salad for our 4th of July BBQ last weekend. It was delicious and gave us an opportunity to use some of the mint we've been growning (one of the few plants in our yard that's survived the Houston drought!) I don't like many salads but I did like this one.

 Source: The 150 Best American Recipes
Prepared By: David
Serves 6

You will need:

6 celery ribs, cut into 1/4-inch-thick slices
3 cucumbers, peeled, halved, seeded, and cut on the diagonal into 1/4-inch-thick slices
3 scallions, white and green parts, cut into 1/4-inch-thick slices
1 red bell pepper, halved, seeded, and julienned
1/2 red onion, halved again and thinly sliced

For the Vinaigrette
1 Tbs. Dijon mustard
1 garlic clove, minced
1/4 cup white wine vinegar
1 tsp. ground cumin
1 tsp. salt
Freshly ground black pepper
1/4 cup olive oil
2 Tbs. finely chopped fresh flat-leaf parsley
2 Tbs. finely chopped fresh mint

Prep:
In a small bowl, whisk together the mustard, garlic, vinegar, cumin, salt, and a few grinds of pepper. Add the olive oil in a slow, steady, thin stream, whisking as you go. This will form an emulsion and thicken the dressing. Stir in the parsley and mint. Just before you’re ready to serve the salad, pour the vinaigrette over the vegetables. Using a large metal spoon or you hands, toss until everything is evenly coated. Taste to see if the salad needs more of anything, particularly salt, and serve.