Cold Spicy Celery

Name: Cold Spicy Celery
Yield: 4 servings
Ingredients: 1 2 bunches celery (preferably organic); 1 2 teaspoons kosher salt; 1 1 1/2 teaspoons fresh lemon juice; 1 1/2 teaspoon coarse Korean chile flakes; 1 1 tablespoon toasted peanut oil; 1 Sansho pepper to taste

From the kitchen of Carly

Crisp celery sliced thin and salted until it weeps, then shocked cold and dressed with fiery Korean chile flakes, toasted peanut oil, and sansho pepper. The result is bright, crunchy, and properly spiced without pretension.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 bunches celery (preferably organic)
12 teaspoons kosher salt
11 1/2 teaspoons fresh lemon juice
11/2 teaspoon coarse Korean chile flakes
11 tablespoon toasted peanut oil
1Sansho pepper to taste

Instructions

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.
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.