COLD SPICY CELERY

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Cold Spicy Celery image

Provided by Andrea Reusing

Categories     Vegetarian     Dinner     Lunch     Celery     Hot Pepper     Healthy     Potluck     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as a small plate) servings

Number Of Ingredients 6

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

Steps:

  • 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.

*** Explore more Cold Spicy Celery Recipes »

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