Celery hearts with peppercorn dressing
1 servings
Ingredients
| Quantity | 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, |
| (or balsamic vinegar) | ||
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Minced scallion greens for garnish |
Directions
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