Celery Victor

Even though, nowadays, celery is thought of as a side, in the 1900s, it was the star ingredient. Made with intricate steps and techniques, celery victor is the best way to celebrate this vegetable.

Health benefits

Celery is a great addition to anyone’s diet. It aids in weight loss, it has certain vitamins (C, K, B2), and dietary fibers. Initially, it was used in treatments for insomnia, anxiety, and rheumatism, purification of the blood, toothache, hypertension, and arthritis.

Ingredients

medium of celery bunches (about 4 ½ pounds): 2

cups of low-sodium chicken broth: 4

medium yellow onion, finely sliced: 1/4

fresh Italian parsley sprigs: 5

fresh tarragon sprigs: 3

teaspoons of kosher salt: 1 1/2

Freshly ground black pepper to taste

anchovy fillets: 2

cup of white wine vinegar: 1/4

kosher salt to taste

Freshly ground black pepper

cup of vegetable or grapeseed oil: 1/4

cup of Extra-Virgin Olive Oil: 1/4

tablespoons of fresh tarragon leaves, coarsely chopped: 3

How To Make 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.