Celtuce Ribbon Salad

INGREDIENTS

• 1 medium celtuce, about 8 oz (230 g)

• ¼ teaspoon salt

• ¼ teaspoon white rice vinegar

• ½ teaspoon sesame oil

• ½ teaspoon toasted sesame seeds

Directions:

1. Remove the leaves from the stem and reserve for another use. Using a vegetable peeler, peel the woody skin of the stem as you would with broccoli stems to reveal its jade-green inner flesh.

2. Cut the peeled stem crosswise into two sections. Using a mandoline or vegetable peeler (a peeler with a serrated blade will work like a charm), slice each section into thin ribbons.

3. Add the celtuce ribbons to a bowl and mix in the salt. Let stand for 15 minutes or so to allow the salt to draw out some water and crisp them up.

4. Drain the liquid from the celtuce. Add the vinegar and sesame oil and toss to coat. Sprinkle with the sesame seeds and serve.

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Recipe Source: Shared by our producers at Kibo Farm, recipe from Soy, Rice, Fire