Celtuce with Garlic and Chili

Wash the vegetables. Cut the peeled celtuce and optional radish into batons. Toss with the 5 g salt and leave for 10 minutes.

Rinse the salted vegetables 1–2 times. Bring a saucepan of water to a boil, blanch the batons for 1 minute, then drain well.

Finely chop the chilies, ginger and garlic. Heat the 25 ml oil in a frying pan and fry these aromatics for 30–45 seconds, without burning the garlic.

Pour the aromatic oil over the drained vegetables and toss well. Serve promptly, or cool and refrigerate; do not leave it sitting at room temperature.