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Cold Spicy Celery Recipe
Cold Spicy Celery Recipe-July 2024
Jul 10, 2025 3:35 PM
Cold Spicy Celery

  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.

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