Cold Spicy Celery
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (as a small plate) servings
- 2 teaspoons kosher salt
- 1 1/2 teaspoons fresh lemon juice
- 2 bunches celery (preferably organic)
- 1/2 teaspoon coarse korean chile flakes
- 1 tablespoon toasted peanut oil
- sansho pepper to taste
- Carbohydrate 1 g(0%)
- Fat 2 g(3%)
- Fiber 1 g(3%)
- Protein 0 g(1%)
- Saturated Fat 0 g(2%)
- Sodium 100 mg(4%)
- Calories 22
Preparation Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 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 1 hour. Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 teaspoon black pepper. Drizzle with peanut oil and season with salt and sansho pepper. Serve chilled, lightly sprinkled with sansho pepper. Cooks' note:Salted celery can be chilled in colander up to 1 day.
Preparation Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 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 1 hour. Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 teaspoon black pepper. Drizzle with peanut oil and season with salt and sansho pepper. Serve chilled, lightly sprinkled with sansho pepper. Cooks' note:Salted celery can be chilled in colander up to 1 day.
