Recipe Celery Victor

Celery Victor

The dish, an "American classic", was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants. To prepare, celery hearts are simmered in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served over Romaine lettuce

Celery Victor is an historical American marinaded celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel, who is also credited by as with inventing Crab Louie.

For the celery:

2 medium celery bunches (about 4 1/2 pounds)

4 cups (1 quart) homemade or low-sodium chicken broth

1/4 medium yellow onion, thinly sliced

4 to 5 fresh Italian parsley sprigs

3 fresh tarragon sprigs

1 1/2 teaspoons kosher salt

Freshly ground black pepper

For the dressing:

2 anchovy fillets

1/4 cup white wine vinegar

Kosher salt

Freshly ground black pepper

1/4 cup vegetable or grapeseed oil

1/4 cup extra-virgin olive oil

3 tablespoons coarsely chopped fresh tarragon leaves