"You need another ugly vegetable in your life," says Food52's Lindsay-Jean Hard; that's celtuce, the crisp and lovely lettuce stem your local Chinatown will have. This Chinese salad recipe (yes, Chinese cuisine is surprisingly full of zingy salads) is refreshing and invigorating, with cool celtuce strips and tingly, pink Sichuan peppercorns. The dressing is a pretty universal vinegar-and-oil solution with one simple yet life-changing added technique: sizzling the oil with the aromatic ginger, garlic and peppercorns for just 30 seconds, before adding it to the vinegar, which boosts the flavour of your dressing in the most incredible way. <br /> <br />Each Sunday I post a Chinese salad recipe on www.jamiepea.com based on classic Chinese recipes, which I tweak and standardize so it's all-natural (no MSG!), easy to make and enjoyable for the traditional and noob palate alike. Each recipe can be enjoyed as a "Western-style" salad, by consulting my leafy greens pairing suggestions. For this celtuce salad recipe, I recommend baby watercress, gem lettuce, Bibb lettuce and endive. <br /> <br />Give this delicious celtuce recipe a try and either serve it as-is as a cold appetizer or side dish; or share with everyone in the comments section what your favourite "base" salad leaves are to toss it with! <br /> <br />Here's the Food52 article on "Celtuce and What to Do with It": https://food52.com/blog/11496-celtuce-and-what-to-do-with-it

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