I made the salted stingers, actually jalapeños, for pizza night. The benefit of cooking them in garlic oil is the leftover hot oil. Today I cut up a celery root and pre-salted it. I let the celery root season and marinate in its own celery-flavored brine. I cut up a few apples and added them to the bowl. I dressed the two with a blend of cider and rice vinegar. I added sliced scallions and a heavy dose of hot oil. The salad is crisp, bright, bitter, and spicy. It is delicious as it is and will be tremendous topped with burrata later this evening.
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