With as many names as flavors, this Chinese lettuce is best described as a mild, yet nutty mix of water chestnut, celery root and bok choy.
Championed as a versatile veggie obscure to most, but known by super savvy chefs, it’s rare to come by, so if you happen upon it while strolling through your neighborhood grocer or farm market - grab it!
Great for summer eating, its leaves cook up like spinach while the thick central stalk peels away to reveal a nearly translucent and green, celery-like crunchy core that’s perfect when sliced thin with carrots, mushrooms, and any summer squash. It's extra scrumptious with a squeeze of olive oil and citrus to really make it pop.
Summer Squash and Celtuce Ribbon Salad
1 medium sized summer squash, any variety
1 celtuce stalk, leaves removed
1 spring scallion, finely chopped
juice of ¼ lime juice
dash of salt
1 tsp toasted sesame oil
1. With a vegetable peeler, gently peel off the skin of the summer squash and discard.
2. Cut the summer squash into 4 planks. With the vegetable peeler, press down firmly and slowly run down the summer squash, from the bottom to the top, creating thin ribbons. Place into a small bowl.
3. Repeat steps 1 and 2 for the celtuce and combine with the summer squash.
4. Sprinkle a dash of salt, 1 tsp toasted sesame oil, and the lime juice into the bowl of vegetables and gently incorporate.
5. Set aside for at least 10 minutes to allow flavors to infuse.
6. Garnish with finely chopped spring scallions, and enjoy!
Tyler Baer is the Sourcing and Storytelling specialist at From the Farmer. For more information go to: fromthefarmerdc.com