Cold Spicy Celery Recipe

• 2 bunches celery
• 2 tsp kosher salt
• 1A 1/2 tsp fresh lemon juice
• A 1/2 tsp coarse Korean chile flakes
• 1 tbsp toasted peanut oil
• sansho pepper

1. Remove darker green ribs from outside of celery bunches and reserve for another use.
2. Slice inner pale green ribs (about 16 to 18) diagonally A 1/2 inch thick.
3. Toss with kosher alt and let drain in a colander set over a bowl, chilled, at least 1 hour.
4. Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 tsp black pepper.
5. Drizzle with peanut oil and season with salt and sansho pepper.
6. Serve chilled, lightly sprinkled with sansho pepper.

celery, kosher salt, lemon juice, chile flakes, peanut oil, sansho pepper

Taken from cookeatshare.com/recipes/cold-spicy-celery-31914 (may not work)