Chinese Celery Salad

When I'm on a health kick, I often buy celery...with the idea that I'll snack on it between meals. All too often, it languishes in the refrigerator until it's so limp, it's only good for the compost bin. This recipe, from Lucinda Scala Quinn, saves celery's day. A quick blanch intensifies the flavor without killing its crispness and a few Asian condiments makes it a perfect side dish for just about anything.

Chinese Celery Salad
Serves 4 to 6.

1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
(I saved a couple of leaves and threw them in as well.)
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
4 tablespoons soy sauce
2 dashes chili oil or hot sauce
1/2 teaspoon sugar
2 tablespoons fresh cilantro

Bring a large pot of water to a boil. Add the celery and blanch for two minutes. Remove, rinse and cool. Peel off the strings and cut into bite-sized pieces.

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