Celery Victor Salad Recipes

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.

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.

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.

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.

Steps:

• Combine salad ingredients in a bowl and dress with vinegar, extra-virgin olive oil and season the salad with salt and pepper.

Steps:

• Fill a medium bowl with cold water and about 2 cups of small ice cubes. Add sliced celery and let it soak in the ice water bath for at least 10 minutes or for up to 30 minutes, until very crisp.
• Meanwhile, in a separate bowl, whisk the olive oil with the lemon juice. Stir in the finely chopped shallot. Season with salt and pepper.
• In a large bowl, toss the lettuce with 3 T of the dressing. Transfer lettuce to plates or a platter.
• Drain the sliced celery and pat dry thoroughly with paper towels. Add the celery to the large bowl and toss with the remaining dressing. Season the dressed celery with salt and pepper.
• Using a slotted spoon, scatter the sliced celery over the lettuce.
• Using a very sharp vegetable peeler, shave long strips of the pecorino cheese over the salad. Drizzle with the remaining dressing and serve.