Cold Spicy Celery

By Lonnie

Something clean and refreshing.

Ingredients

• 2 bunches celery
• 2 t Kosher salt
• 1 1/2 fresh lemon juice
• 1/2 t coarse Korean chile flakes
• 1 T toasted peanut oil
• 1/8 t black pepper

Preparation

Step 1

Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (16 - 18, including tiny center ones) diagonally 1/2 inch thick (aim for about 7 cups). Toss with Kosher salt and let drain in a colander set over a bowl, chilled, at least one hour.

Just before serving, pat celery dry and toss with lemon juice, chile flakes and 1/8 teaspoon pepper. Drizzle with peanut oil and season with salt and Sansho pepper.

Serve chilled, lightly sprinkled with Sansho pepper.

NOTE: Salted celery can be chilled in colander up to 1 day.