Celery Victor
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 Stalks, Celery, cleaned and washed
2 cups Chicken stock
Salt and Pepper to taste
1 tablespoon fresh Tarragon, chopped
1 tablespoon White Wine Vinegar
2 tablespoons Extra-Virgin Olive Oil
4 anchovy fillets

Preparation

1 Boil celery in broth until soft 2 Remove from broth and dry celery on a paper towel 3 Chill until cold in the refrigerator 4 Create dressing by mixing vinegar, oil, tarragon, salt and pepper. 5 Arrange celery on a serving plate, dress, place anchovies over celery, and serve.

About


This appetizer can be made up to a day in advance. A nice optional garnish is anchovy fillets, which can be laid across the celery before dressing  Named for Chef Victor Hirtzler, the famous chef de cuisine of the Hotel St. Francis in San Francisco, developed his classic dish in the early 1900s.