Brussels Sprouts Salad with Szechuan Peppercorn and Celery

Ingredients

• 3 tablespoons vegetable oil, such as grapeseed
• 1 tablespoon toasted sesame oil
• 1/3 cup rice-wine vinegar
• 1 large pinch ground white pepper
• 1 tablespoon Szechuan peppercorns, lightly crushed
• Kosher salt
• 1 1/2 pounds Brussels sprouts, trimmed
• 3 celery stalks, thinly sliced (about 1 cup)
• 1 serrano chile, thinly sliced (optional)
• 1 cup cilantro (tender stems and leaves)

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