Celtuce salad

Wash the celtuce, peel away the tough skin to the tender green flesh and cut even batons. If using radish, wash, peel and cut thin batons. Slice ginger and chop garlic and chili.

Toss celtuce and optional radish with the salting salt and set a 10 min timer. Rinse off surface salt with drinking water and drain.

Bring fresh water to a boil, add the batons and set a 1 min check once boiling resumes. Lift out with a clean strainer when celtuce is bright green and any radish edges slightly translucent; drain thoroughly.

Heat oil in another pan over medium-low heat, add ginger, garlic and chili and set a 30 sec check. Stir and remove from heat once fragrant with no blackened garlic; do not let the oil smoke.

Carefully add the aromatic oil to the batons in a heatproof bowl and toss with long chopsticks. Serve after brief cooling, or refrigerate promptly if serving chilled.