Chinese Celery Salad

My colleague Amy Bertrand made this recipe as she prepared to interview Lucinda Scala Quinn, author of Mad Hungry: Recipes, Strategies & Survival Techniques. You might not think of celery as a side dish, but Bertrand, her husband and their two young boys loved it. To read Bertrand’s story, click here.  We also published two more of Quinn’s recipes. Here are the links: Banana Cream Pie and Crunchy Sesame Chicken Wings. (And to follow Quinn on Twitter, click here.)

CHINESE CELERY SALAD

Yield: 4 to 6 servings

1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
1 tablespoon rice vinegar or white vinegar
1 teaspoon toasted sesame oil
4 tablespoons soy sauce
2 dashes Chinese chili or hot sauce (optional)
1/2 teaspoon sugar
2 tablespoons chopped fresh cilantro (optional)

1. Bring a large pot of water to a boil. Add celery and blanch for 2 minutes. Remove, rinse and cool. Peel off fibrous strings. Cut celery into bite-size pieces.

2. In a bowl, whisk together vinegar, sesame oil, soy sauce, chili oil (if using), sugar and cilantro (if using). Toss in celery. Cover and refrigerate to cool before serving.

Excerpted from MAD HUNGRY by Lucinda Scala Quinn (Artisan Books). Copyright 2009. Mikkel Vang photographer.