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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
Details
Servings 8
Preparation time 15mins
Cooking time 16mins
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.
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