Crunchy Celtuce Slivers with Toasted Sesame Dressing

1. Trim and Peel Celtuce

Start by trimming the celtuce. Using a paring knife or vegetable peeler, cut off about a quarter-inch slice from the base of the celtuce stems. Peel away the tough, outer layer until you reveal the pale-green, slightly translucent interior.

2. Slice Celtuce

Next, slice the celtuce into 3-inch segments. From there, cut each segment into thin, ⅛-inch slices. If you have one, a mandoline works wonderfully for this. Once you've got your slices, cut them into fine slivers.

3. Salt the Celtuce

Place the celtuce slivers in a medium bowl and sprinkle them with a teaspoon of kosher salt. Let them sit for about 15 minutes. During this time, the salt will draw out moisture from the celtuce, enhancing its natural crunchiness.

4. Squeeze Excess Moisture

After the resting period, take small handfuls of the celtuce and gently squeeze out any excess moisture.

5. Dress the Celtuce

Add one teaspoon of toasted sesame oil and two teaspoons of pale rice vinegar to the bowl. Mix everything together until the slivers are well-coated. Taste and add more salt if needed.

6. Serve

Transfer the seasoned celtuce slivers to a serving dish. Serve at room temperature or chilled.