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This combines two favorite flavors on the grill.
Heat grill or large pan to medium-high.
1 bunch DOLE Celery, trimmed and stalks separatedOlive oilSalt and ground black pepper, to taste.
Brush celery stalks with olive oil, salt and pepper, to taste
Grill 5 to 8 minutes, turning until grill-marked on all sides. (In large grill pan, grill celery stalks in batches.)
1 bunch DOLE Celery, trimmed and stalks separated
Cool celery enough to handle; cut diagonally into bite-size pieces. Place in serving bowl.
1/2 cup creamy peanut butter1/2 cup chicken broth2 tablespoons lime juice1-1/2 tablespoons packed brown sugar1-1/2 tablespoons soy sauce1 teaspoon fish sauce1 teaspoon grated fresh ginger1/4 teaspoon crushed red pepper
Whisk together peanut butter and chicken broth in small saucepan over low heat. Add lime juice, brown sugar, fish sauce, ginger and crushed red pepper. Cook; stirring, 3 to 4 minutes or until heated through.
Chopped dry roasted peanuts, optionalParsley, optional
Pour peanut sauce, to taste, over celery and toss to coat. Garnish with chopped peanuts and parsley, if desired. Refrigerate leftovers.
Note: Use any remaining peanut sauce for chunks of raw DOLE Celery
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