Celery Victor Recipes

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CELERY VICTOR



Celery Victor image

Something different as a side salad or an appetizer. Should be well chilled. From Canadian Diabetes Association.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

6 celery hearts or celery
1/2 cup wine vinegar
1/2 cup water
1 tablespoon fresh lemon juice
2 teaspoons dried parsley (use fresh if you like, about 2 tablespoons)
1 teaspoon dried oregano
1/2 teaspoon thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 pinch cayenne
lettuce leaf
2 tablespoons capers
2 tablespoons chopped pimiento
2 tablespoons black olives, chopped (optional)

Steps:

  • Wash and cut celery hearts in half lengthwise.
  • Cook in lightly salted water 7 minutes until tender crisp.
  • Add vinegar, water, lemon juice, parsley, oregano, thyme, bay leaf, salt, pepper and cayenne.
  • Simmer 4 minutes longer.
  • Allow to cook in liquid, drain well, place each piece on a lettuce leaf.
  • Sprinkle each serving with capers and pimento and black olives, if using.

CELERY VICTOR



Celery Victor image

Categories     Salad     Fish     Leafy Green     Side     Celery     Chill     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

4 small bunches celery
2 tablespoons fresh lemon juice
1/3 cup white wine vinegar
1/8 teaspoon dried mustard
2/3 cup extra-virgin olive oil
12 butter lettuce leaves
16 anchovy fillets
Chopped fresh parsley

Steps:

  • Remove outer celery stalks from each bunch, leaving about 6 inner stalks attached. Trim each celery heart to 6-inch length (reserve outer stalks and trimmings for another use). Bring large pot of salted water to boil. Add lemon juice, then celery hearts and boil until celery is tender, about 15 minutes. Drain well. Cover and chill until cold, about 2 hours
  • Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season with salt and pepper. Arrange lettuce leaves on 4 plates. Top with celery. Arrange 4 anchovies over each celery heart. Spoon dressing over. Top with parsley.

CELERY VICTOR



Celery Victor image

Provided by Victor Hirtzler

Categories     Salad     Mustard     Appetizer     Side     Low Fat     Celery     Healthy     Chive     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 6

3 celery hearts (1 1/2 lb total), leaves reserved and ribs cut into 3-inch-long pieces
About 3 cups chicken broth
3 tablespoons Dijon mustard
1 teaspoon sugar
1 1/2 tablespoons canola oil
1 tablespoon finely chopped fresh chives

Steps:

  • Arrange celery ribs in 1 layer in a 12-inch heavy skillet and add just enough chicken broth to cover. Bring to a boil, then reduce heat and simmer gently, covered, until celery is tender, 8 to 10 minutes. Transfer celery and broth to a bowl and chill, uncovered, until cold, 2 to 3 hours.
  • Whisk together mustard, sugar, and 3 tablespoons celery cooking broth. Whisk in oil and season with salt and pepper. Stir in chives, then chill vinaigrette, covered, until ready to serve.
  • Transfer celery ribs with a slotted spoon to 6 plates. Drizzle with vinaigrette and scatter celery leaves on top.

CELERY VICTOR



Celery Victor image

This recipe comes from "Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes," written by Clarence Edmonds (printed 1914). Edmonds recalls a feast he enjoyed in 1906, just weeks after the earthquake and ensuing fire that destroyed much of San Francisco. The occasional was the annual meeting of Merchants Association of San Francisco and was held at the St. Francis Hotel. Edmonds was most impressed with the quality of the food despite "the crumbling walls and charred and blackened timbers hidden under a mass of bunting and foliage and flowers." When he decided to write the book, he returned to the hotel and asked its head chef, Victor Hertzler, for his best recipe. He offered two, Sole Edward VII (recipe #431039) and Celery Victor (recipe #431040).

Provided by threeovens

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

6 stalks celery, large dice
2 cups chicken stock
salt & freshly ground black pepper
1 tablespoon fresh chervil
1 tablespoon tarragon vinegar
3 tablespoons extra virgin olive oil

Steps:

  • Wash and chop celery; set aside.
  • Heat chicken stock to boiling; add celery and boil until soft.
  • Turn off heat and let celery cool in the pot.
  • Once cool, remove celery and gently squeeze the liquid out, by hand (use stock for soup).
  • Season celery with salt and pepper and sprinkle with fresh chervil.
  • Combine vinegar and oil; pour over celery and serve.

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