�y��vlog

Rice porridge under crisp, pale-green stems of celtuce has a tangy, sharp undertone that another restaurant might get from a grating of aged pecorino.

Then there was a bowl of noodles made of braised pork skin and pickled celtuce topped with amaranth, seared scallop and a ginger, garlic and scallion sauce.

If our nation’s prognosticators have their say, we’ll be crunching on salads of celtuce, a lesser-known green, mixed with either high-end bespoke vegetables personally designed by chefs, or virtuous ugly produce destined for the trash.

Some chefs are rallying around celtuce, a lettuce with a leafy, bitter top and a stalk that’s kind of a cross between celery and asparagus.

Recently I discovered celtuce, which also makes a great crunchy snack.