Celery Victor

For the celery:

1. Start by separating and removing the outer celery stalks from the small inner stalks. Wash the outer stalks and with a vegetable peeler, begin peeling. Discard the stringy layer from each outer stalk, cut them at a 45-degree angle into 6-inch length, and set aside.
2. Take the leaves off the tender inner stalks and reserve the inner stalk for some other use. Wash the leaves, place them in a small bowl, loosely cover with a damp paper towel, and refrigerate until serving.
3. In a straight-sided frying pan, pour the chicken broth, onion, parsley, and tarragon, and salt, season with pepper and let it come to a boil on high heat. Place the celery in two flat layers until it comes to a simmer. Reduce heat to medium low and let it simmer until the celery is soft, this takes 15 to 20 minutes.
4. Place the cooked celery into an 8x8-inch square heatproof dish and pour the liquid on top of it through a sieve. Refrigerate until the uncovered celery has chilled, this takes 2 hours or so.

For dressing:

1. In a blender, add the anchovies, vinegar, and season with salt and pepper. Put the blender on high speed and remove the lid so you can pour in the oils.
2. Now you can add the tarragon and blend until well combined.
3. Taste and adjust flavors accordingly.

To assemble:

1. Divide the chilled celery amongst 6 to 8 plates.
2. Drizzle eat plate with 1 ½ tablespoons of dressing and sprinkle the reserved leaves on top.

Trivia

• Chef Victor Hirtzlerof the St. Francis Hotel in San Francisco created this dish.
• Celery is thought of as a supporting vegetable now because many people do not enjoy it.

March is national celery month.