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Active Time
15 min
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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 Reusings celery preparation fits the bill perfectly.
Ingredients
Makes 8 (as a small plate) servings
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 andsanshopepper. Serve chilled, lightly sprinkled withsanshopepper.
Salted celery can be chilled in colander up to 1 day.
Leave a Review
评论(2)
Back to TopI made it exact to the recipe - I have been trying dozens of different banchan (Korean small dish) recipes over the past month, and this was surprisingly one of my least favorite. I love celery, but this recipe was just a bit bland overall.
Anonymous
miami
8/3/2011
This celery was cold and crisp--a nice change for salad. I was surprised, actually. Just happened to have only celery in the crisper.
kerrlm
macomb, Il
2/2/2009
