We first tried this briny, vegetal salad at Bar Gato in the Lower East Side—the most charming little hideaway where you can easily waste away your whole evening. If you go, the Sakura Martini with this salad is one of the most blissful pairings you'll ever have. Here's our version of how to make it at home.
- Sesame Oil
- Soy Sauce (we like this one)
Cut the celery into thin batons about 3-4 inches long and dunk into a bath of ice water until extra crisp and starting to curl slightly. Drain and dry the celery and toss with sesame oil, Furikake, and soy sauce to taste.