30 minutes
A refreshing appetizer featuring tender celtuce slivers tossed in a flavorful sesame dressing.
Celtuce Stems
0 lb
teaspoons
teaspoons
Pale Rice Vinegar
teaspoons
1. Trim Celtuce Stems
Take your celtuce stems and trim off the fibrous base using a paring knife or vegetable peeler. This step is crucial because the tough outer layer hides the tender, flavorful part of the stem. You'll know you've done it right when you see the pale-green, slightly translucent interior.
2. Cut Celtuce
Cut the trimmed celtuce stems into 3-inch segments. Once you have your segments, slice them into ⅛-inch slices, then further cut those slices into thin slivers. A knife works fine, but a mandoline can make this process quicker and more uniform.
3. Salt the Celtuce
Sprinkle the celtuce slivers with 1 teaspoon of kosher salt and let them sit for 15 minutes. This step helps draw out excess moisture, which is important because it ensures your slaw won't be watery and the flavors will adhere better.
4. Prepare Dressing
Once the celtuce has rested, squeeze out the excess moisture gently with your hands. Transfer the slivers to a medium bowl and toss them with the toasted sesame oil and rice vinegar. Taste for seasoning and add more salt if needed.
Use high-quality sesame oil and soy sauce for the dressing. The quality of these ingredients can make or break the flavor profile. If you can find toasted sesame oil, it will add an extra depth of flavor. Also, consider the balance of acidity and sweetness; taste as you go and adjust the rice vinegar and sugar to your preference.
Choose fresh celtuce with firm, vibrant green leaves and a sturdy stem. Avoid any that have soft spots or discoloration. Freshness is key to ensuring the best texture and flavor.
Add thinly sliced red pepper or carrot for additional color, sweetness, and crunch. Consider garnishing with fresh herbs like cilantro or mint to introduce a fresh, aromatic element that contrasts the rich sesame dressing.
Peel the celtuce stem thoroughly to remove the fibrous outer layer, which can be tough. Use a mandoline or a very sharp knife to slice the celtuce stem into thin, even strips. Consistency in size will ensure even dressing coverage and a pleasant texture in every bite.
Before serving, taste the slaw and adjust the seasoning if necessary. A splash of lime juice can brighten the flavors, while a pinch of salt can enhance the overall taste profile.
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