Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Celery hearts |
1 teaspoon | Freshly ground white pepper |
¼ cup | Soy sauce |
2 tablespoons | Sesame oil |
2 teaspoons | Minced scallions |
1 tablespoon | Minced gingerroot |
1 tablespoon | Chinese black vinegar, |
\N \N | (or balsamic vinegar) |
2 teaspoons | Sugar |
1 tablespoon | Minced scallion greens for garnish |
SPICY PEPPERCORN DRESSING
Rinse the celery and peel away the tough outer skin. Trim the ends and then cut diagonally into thin slices (⅛ inch). Blanch in boiling water for about ½ a minute, rinse with cold water and allow to drain. Pat dry if necessary.
DRESSING: In skillet, using no oil, roast the pepper for about a minute. Transfer to a bowl and then add the remaining ingredients.
Add to drained celery, and toss until coated.
Origin: Great Food Without Fuss. Shared by: Sharon Stevens, July/95.
From: Sharon Stevens Date: 08-02-95 (00:00) (14) (E)Homecooki