Celery Victor
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 1 teaspoon sugar
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons canola oil
- 1 tablespoon finely chopped fresh chives
- Carbohydrate 5 g(2%)
- Cholesterol 47 mg(16%)
- Fat 18 g(27%)
- Fiber 0 g(1%)
- Protein 12 g(23%)
- Saturated Fat 5 g(24%)
- Sodium 298 mg(12%)
- Calories 231
Preparation 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. Cooks' notes:•Cooked celery can be chilled up to 1 day. Cover chilled celery after 2 hours. •Vinaigrette can be chilled up to 1 day.
Preparation 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. Cooks' notes:•Cooked celery can be chilled up to 1 day. Cover chilled celery after 2 hours. •Vinaigrette can be chilled up to 1 day.
