30 minutes
A refreshing appetizer made from thinly sliced celtuce stems, dressed in a simple sesame and rice vinegar dressing.
Celtuce Stems, trimmed and peeled
0 lb
teaspoons
teaspoons
Pale Rice Vinegar
teaspoons
1. Prepare Celtuce Stems
Start by preparing the celtuce stems. Trim off the fibrous base and peel away the tough outer layer using a paring knife or vegetable peeler until you reach the pale-green interior.
2. Slice Celtuce
Cut the peeled celtuce into manageable segments and then into thin slices. Stack these slices and cut them into fine slivers.
3. Salt Celtuce
Place the celtuce slivers in a medium bowl and sprinkle them with 1 teaspoon of kosher salt. Let them sit for about 15 minutes.
4. Squeeze Excess Moisture
After 15 minutes, squeeze out the excess moisture from the celtuce slivers with your hands. Transfer the celtuce back into the bowl.
5. Add Dressing
Add 1 teaspoon of toasted sesame oil and 2 teaspoons of pale rice vinegar to the celtuce. Toss everything together until the slivers are evenly coated.
6. Adjust Seasoning and Serve
Taste and add more salt if needed. Serve immediately or chill if you prefer a cold appetizer.
Look for celtuce with vibrant green leaves and a firm stem. The stem should be heavy for its size, indicating freshness and moisture content. If the leaves are attached, they should be bright and not wilted.
When peeling celtuce, remove the outer layer thoroughly to get rid of any tough or fibrous parts. Use a mandoline or a very sharp knife to create uniform, thin slivers.
Aim for a harmonious balance of nutty, sweet, and tangy in the sesame dressing. Toast the sesame seeds until golden brown and use high-quality, aromatic sesame oil.
Blanch the celtuce slivers in well-salted boiling water for just a moment (30 seconds to 1 minute), then immediately shock them in ice water to stop the cooking process.
Adjust the acidity with rice vinegar and balance it with a touch of sugar or honey. The dressing should be a bit more intense in flavor than preferred on its own.
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