Celery Victor

Name: Celery Victor
Ingredients: 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

6 ingredients

8 steps

Ingredients

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

Directions

1

Arrange celery ribs in 1 layer in a 12-inch heavy skillet and add just enough chicken broth to cover.
2

Bring to a boil, then reduce heat and simmer gently, covered, until celery is tender, 8 to 10 minutes.
3

Transfer celery and broth to a bowl and chill, uncovered, until cold, 2 to 3 hours.
4

Whisk together mustard, sugar, and 3 tablespoons celery cooking broth.
5

Whisk in oil and season with salt and pepper.
6

Stir in chives, then chill vinaigrette, covered, until ready to serve.
7

Transfer celery ribs with a slotted spoon to 6 plates.
8

Drizzle with vinaigrette and scatter celery leaves on top.