Celery Victor With Hard Cooked Eggs Recipe
Ingredients
| 3 celery hearts (small celery bunches with coarse outer stalks removed), about 1 pound each | ||
| 3 cups Homemade Chicken Broth or canned regular-strength chicken broth | ||
| White wine vinegar | 2 Tablespoon | |
| 1/4 cup olive oil or salad oil | ||
| 2 hard-cooked large eggs, chopped | ||
| 12 canned anchovy fillets, drained | ||
| Pimento | 6 , drained | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim each celery heart to a length of about 8 inches, cutting off leafy ends of stalks.
With a vegetable peeler, pare coarse strings from outer stalks of each heart.
Cut each heart in half lengthwise; tie each half with cotton string at the center to hold pieces together.
Bring broth to a boil in a 12- to 14-inch frying pan.
Add celery; reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Lift from broth and carefully place in a shallow 9- by 13-inch dish.
Mix vinegar and oil and pour over celery.
Cover and refrigerate until cold, about 2 hours (or until next day); occasionally spoon dressing over celery.
Place 1 celery heart half on each salad plate; drizzle equally with dressing.
Mound eggs onto hearts, dividing equally.
Crisscross 2 anchovy fillets atop each serving; garnish each with 1 pimento strip.
Season to taste with salt and pepper.
With a vegetable peeler, pare coarse strings from outer stalks of each heart.
Cut each heart in half lengthwise; tie each half with cotton string at the center to hold pieces together.
Bring broth to a boil in a 12- to 14-inch frying pan.
Add celery; reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Lift from broth and carefully place in a shallow 9- by 13-inch dish.
Mix vinegar and oil and pour over celery.
Cover and refrigerate until cold, about 2 hours (or until next day); occasionally spoon dressing over celery.
Place 1 celery heart half on each salad plate; drizzle equally with dressing.
Mound eggs onto hearts, dividing equally.
Crisscross 2 anchovy fillets atop each serving; garnish each with 1 pimento strip.
Season to taste with salt and pepper.
Chef
