How to make Celery Victor! A great salad from San Francisco!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with potential health benefits.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture and flavor without losing the essence.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives can provide a similar briny flavor at a lower cost.

Buy a whole head of celery, ensuring it has leaves and not just the center.

Cut the celery into 3-inch pieces, halving any large pieces.

Sliver 2 green onions for garnish.

In a bowl, whisk together 1/3 cup extra virgin olive oil, 1/4 cup cherry vinegar (or white wine vinegar), 2 tablespoons cre mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make a vinaigrette.

Place the celery pieces in a pan and add enough chicken stock to cover them, about 4 cups.

Turn on the burner and bring the chicken stock to a simmer.

Once simmering, reduce the heat to medium-low and let the celery simmer for about 10 minutes.

After 10 minutes, remove the celery from the stock and take 2 tablespoons of the braising liquid to add to the vinaigrette.

Let the celery cool before plating.

Plate the celery in a pinwheel fashion and garnish with celery leaves and slivered green onions.

Dress the salad liberally with the vinaigrette from a squeezy bottle.

Serve immediately or let sit for a couple of hours to absorb flavors, ensuring it is served at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens