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Cold Spicy Celery

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Cold Spicy Celery

Cold Spicy Celery

amanda

Equipment

  • - Kitchen Knife

  • - Cutting Board

  • - Colander

  • - Measuring Cups & Spoons

  • - Mixing Bowl

  • - Food Processor (optional)

  • - Blender (optional)

  • - Spice Grinder (if using whole spices)

  • - Mortar and Pestle (optional)

  • - Meat Tenderizer (if including meat elements)

  • - Can Opener

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

Instructions

1

Instruction 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

Instruction 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.
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