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["Julienne your celtuce (see photo slideshow above for reference): wash the celtuce, slice off the leafy top and the dried-up base, then peel with a vegetable peeler; near the base you may have to go around it 3 or 4 times over to shave off the tougher skin. With a sharp knife make 3mm-thick diagonal slices, then chop these slices at a slight diagonal into 3mm-wide strips. Alternatively, use a vegetable grater with a thick julienne/matchstick attachment. Place the julienned celtuce in a mixing bowl, add the salt, then toss to combine.", "In a separate bowl, combine the vinegar, sugar and sesame oil; set aside.", "Peel and finely mince the garlic and ginger. Heat up the vegetable oil in a small saucepan or frying pan. When hot (but not smoking), add the minced garlic and ginger as well as the peppercorns. Tilt the pan to let the oil pool up so the garlic, ginger and peppercorns can float evenly in the hot oil, and let it sizzle for 30 seconds but control the flame to prevent browning. Turn off the heat and pour it into the bowl of prepared vinegar (don't worry, it won't splatter!).", "Tip this bowl of warm dressing into the julienned celtuce, toss to combine, and transfer to your serving dish. Finely slice the spring onions at a diagonal (omitting any wilted, gnarly parts near the top) and scatter it over your celtuce salad.", "This celtuce salad may be enjoyed as-is as a salad, cold appetizer or side dish. Pairing suggestions with leafy salad greens to make it more of a ""Western-style"" salad: baby watercress, gem lettuce, Bibb lettuce and endive. Do share your favourite leafy greens pairing with everyone in the comments section below!"]
