Cold Spicy Celery

Ingredients

• 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

Instructions

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, including tiny center ones) diagonally 1/2 inch thick (aim for about 7 cups).

3. 3

   Toss with kosher salt 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 teaspoon black pepper.

5. 5

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

6. 6

   Serve chilled, lightly sprinkled with sansho pepper.