Celery Victor
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| File:Celery Victor (7033758499).jpg | |
| Type | Salad |
|---|---|
| Place of origin | United States |
| Region or state | California |
| Created by | Victor Hirtzler |
| Main ingredients | Celery, stock, peppers, Romaine lettuce |
| |
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Celery Victor is an historical American marinated celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel,[1] who is also credited with inventing Crab Louie.[2]
The dish, an "American classic",[3] was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants.[4] To prepare, celery hearts are simmered in a veal, chicken, or beef stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, and sometimes served over lettuce.[3][5] [6]
See also
[edit | edit source]References
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