Celtuce with Hot Scallion Oil

Growing up, one of my favorite "raw" dishes was celtuce with hot (not the spicy hot) scallion oil. It can be frequently found in Chinese grocery markets. The stem looks like a cross between asparagus and horseradish but tastes cucumber-esque.

It has a wonderful crunch and adds a bit of freshness to the table!

When preparing the celtuce, first use a vegetable peeler to remove the outer tougher layer. Usually, 1 celtuce stem will serve 1 person. Give the stem a rinse after peeling and slice into half moons. Place in a large bowl and generously salt. Mix together with your hands and flatten the top. Place a plate on top and weigh it down with a small saucepan, a glass, or a jar (really anything that will add weight). The salt will draw out water, which adds to the crunch. Allow this to occur for 30 minutes. When the time is up, try a piece to test the saltiness. If it's too salty, give the celtuce a rinse.

Heat up about a quarter cup of oil (to 4 stalks of celtuce) until shimmery and glossy but not smoking. Meanwhile, slice up a scallion. When the oil has reached the shimmering phase, pour over the sliced scallions in a bowl.

Top the celtuce with the hot scallion oil and drizzle lightly with lite soy sauce. Enjoy!