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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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You need something clean and refreshing in the series of small plates, like this one and those above, and Reusings celery preparation fits the bill perfectly. Ingredients:
2 bunches celery (preferably organic) |
2 teaspoons kosher salt |
1 1/2 teaspoons fresh lemon juice |
1/2 teaspoon coarse korean chile flakes |
1 tablespoon toasted peanut oil |
sansho pepper to taste |
Directions:
1. 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.
2. 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.
3. Cooks' note: Salted celery can be chilled in colander up to 1 day.
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