Celery Victor
Elevate your appetizer game with Celery Victor, a timeless dish that combines tender, poached celery hearts with a zesty vinaigrette for a refreshing and elegant flavor profile. Gently simmered in savory vegetable broth, the celery becomes soft and succulent before being marinated in a tangy blend of white wine vinegar, Dijon mustard, and lemon juice. Chilled to perfection, this dish is topped with fresh parsley and finely chopped hard-boiled egg for a beautiful presentation and added richness. Ready in under 30 minutes and bursting with bright, herbaceous notes, Celery Victor makes an ideal starter or sophisticated side dish for dinner parties or light lunches. If you're searching for a unique way to showcase celery, this classic recipe is sure to impress!
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Recipe Information
Ingredients
- 3 whole celery hearts
- 4 cups vegetable broth
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 large hard-boiled egg
Instructions
1. Trim the celery hearts, removing any tough outer stalks and cutting off the leafy tops. Slice each celery heart in half lengthwise.
2. Bring the vegetable broth to a boil in a large pot. Add the celery hearts and reduce heat to a simmer. Cook for 8–10 minutes, or until the celery is tender but not falling apart.
3. Carefully transfer the cooked celery hearts to a plate using a slotted spoon to cool slightly while you prepare the vinaigrette.
4. In a small bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, lemon juice, salt, and black pepper until emulsified.
5. Arrange the celery hearts in a shallow dish and pour the vinaigrette over them, ensuring they are evenly coated. Cover the dish and refrigerate for at least 1 hour to allow the celery to marinate and chill.
6. Before serving, finely chop the fresh parsley and peel and finely chop the hard-boiled egg.
7. To serve, arrange the marinated celery hearts on a serving plate, spoon any remaining vinaigrette from the dish over the top, and garnish with the chopped parsley and egg.
8. Serve chilled as an elegant appetizer or side dish.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 38.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 711 mg | 55% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 5366 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
