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.
Salted celery can be chilled in colander up to 1 day.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 (as a small plate) servings
Ingredients
Preparation
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.
