
Active Time
15 min
Total Time
1 1/4 hr
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
Makes 8 (as a small plate) servings2 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
Step 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.
Step 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.Cooks' note:
Salted celery can be chilled in colander up to 1 day.