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. Remove darker green ribs from outside of celery bunches and reserve for another use. Slice inner pale green ribs (about 16 to 18, including tiny center ones) diagonally 1/2 inch thick (aim for about 7 cups). Toss with kosher salt and let drain in a colander set over a bowl, chilled, at least 1 hour.
2. Just before serving, pat celery dry and toss with lemon juice, chile flakes, and 1/8 teaspoon black pepper. Drizzle with peanut oil and season with salt and sansho pepper. Serve chilled, lightly sprinkled with sansho pepper.