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The Hirshon Celery Victor

The Hirshon Celery Victor

  • Total Time: 0 hours


Units Scale
  • 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
  • 5 fresh Italian parsley sprigs
  • 3 fresh tarragon sprigs
  • 1 1/2 tsp. kosher salt
  • Freshly ground black pepper
  • 1 bay leaf, preferably fresh
  • ***
  • For the dressing:
  • 2 anchovy fillets (TFD endorses only Ortiz brand anchovies!)
  • 3 Tbsp. celery cooking stock
  • 3 Tbsp. Dijon mustard
  • 1/8 cup tarragon white wine vinegar (TFD change, preferred) or use vinegar from a bottle of capers (also a TFD change) or use white wine vinegar as in the original recipe – adjust amount to taste
  • 1 tsp. sugar
  • Kosher salt
  • Freshly-ground black pepper
  • 1/4 cup vegetable or grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. coarsely chopped fresh tarragon leaves
  • 2 Tbsp. capers (TFD addition, omit for original recipe)
  • ***
  • Reserved celery leaves from the inner hearts of each bunch of celery
  • Extra anchovies


  1. For the celery:
  2. Remove and separate the outer stalks from the tender smaller inner stalks. Wash the outer stalks and, using a vegetable peeler, peel and discard the outer stringy layer from each stalk. Trim and cut the stalks on the bias into 6-inch lengths; set aside.
  3. Remove the leaves from the tender inner stalks (you should have about 3/4 cup). Reserve the inner stalks for another use. Rinse the leaves, place in a small bowl, cover with a damp piece of paper towel, and refrigerate until ready to serve.
  4. Place the chicken broth, onion, bay leaf, parsley, tarragon, and salt in a large straight-sided frying pan or Dutch oven, season with pepper, and bring to a boil over high heat. Add the celery in 2 flat layers and bring to a simmer (the liquid should just cover the celery). Reduce the heat to medium low and simmer until the celery is just tender, about 15 to 20 minutes.
  5. Transfer the celery to an 8-by-8-inch square heatproof dish and pour the cooking liquid through a fine-mesh strainer over the stalks. Refrigerate uncovered until the celery is chilled, about 2 ½ hours.
  6. For the dressing:
  7. Place the anchovies and vinegar in a blender and season with salt and pepper. Turn the blender on high, remove the small cap from the blender lid, and slowly pour in the oils. Add the remaining ingredients and blend until combined. Taste and season with additional salt and pepper as needed; set aside until ready to serve.
  8. To assemble:
  9. Evenly divide the chilled celery stalks among 6 to 8 plates. Drizzle each plate with 1 to 1 ½ Tbsp. of the dressing and garnish with the reserved celery leaves and extra anchovy fillets.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 410.12 kcal
  • Sugar: 8.91 g
  • Sodium: 1953.13 mg
  • Fat: 30.68 g
  • Saturated Fat: 4.08 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 26.53 g
  • Fiber: 10.74 g
  • Protein: 11.34 g
  • Cholesterol: 2.04 mg

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