To make a chilled pasta main dish look elegant, serve it on your prettiest salad plates with a green onion or celery curl on the side. Tuck a green onion curl into a bowl of barbecue sauce and let your guests use it to slather on additional sauce for their cooked ribs or barbecued beef sandwiches. No Oriental meal is complete without a heaping bowl of rice. Dress up the bowl with a delicate celery or green onion curl.
Green onion or celery rib
Bowl of cold water (for green onion curl)
Bowl of ice water (for celery curl)
1.For green onion curl, cut off and discard roots from green onion. Cut onion crosswise into one 3-inch piece, leaving about 1-1/2 inches of both white and green portions.
2. Using the tip of sharp knife, cut white end of onion lengthwise almost to center into very thin strips. Place onion in cold water (not ice water). Let stand 30 seconds or until ends curl slightly. Remove from water; drain well.
3.For celery curl, trim ends from celery rib; cut into 3-inch pieces. Cut each piece lengthwise in half. Cut into slivers as directed in step 2 above. Place in ice water and refrigerate until ends curl.
If desired, green onion stems can also be cut lengthwise almost to the center into very thin strips. (Do not cut all the way through the onion.)