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 Reusing’s celery preparation fits the bill perfectly.

　　

Ingredients

Makes 8 (as a small plate) servings

　　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

　　

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.