Begin by slicing the celery into 1/4-inch thick pieces and placing them in a medium bowl. Sprinkle kosher salt evenly over the sliced celery, then massage it gently with your hands for a couple of minutes. Let the celery sit for 30 minutes to draw out excess moisture, then drain the liquid and pat the celery dry with a paper towel.

In a separate mixing bowl, whisk together 2 1/2 tablespoons of white wine vinegar with 1 tablespoon of olive oil until emulsified. Add in the chopped dill, parsley, caraway seeds, sugar, and black pepper, blending well. Taste the vinaigrette and adjust seasoning as needed.

Once the celery is dry, add it to the dressing bowl. Mix everything gently but thoroughly, ensuring that each celery slice is evenly coated with the vibrant vinaigrette.

Cover the bowl with the salad tightly using plastic wrap or a lid. Place the salad in the refrigerator and let it chill for at least 1 hour.

Before serving, give the salad a gentle stir to redistribute the dressing that may have settled. Scoop the salad into serving bowls and enjoy chilled.