Cold Spicy Celery Recipe

1. 1

   Remove darker green ribs from outside of celery bunches and reserve for another use.

2. 2

   Slice inner pale green ribs (about 16 to 18) diagonally A 1/2 inch thick.

3. 3

   Toss with kosher alt and let drain in a colander set over a bowl, chilled, at least 1 hour.

4. 4

   Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 tsp black pepper.

5. 5

   Drizzle with peanut oil and season with salt and sansho pepper.

6. 6

   Serve chilled, lightly sprinkled with sansho pepper.

No additional tips available.