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(SportKite1) wrote in
:

>>From: Wayne Boatwright
>
>>Many years ago I enjoyed a dish served at an appetizer bar in an old NYC
>>hotel. IIRC, it was lengths of celery ribs that had been lightly
>>braised, then presented in a clear dressing with herbs and anchovies.
>>
>>Anyone have a recipe for such?
>
> CELERY VICTOR
> Jack's in San Francisco offers this nice, old-fashioned salad.
>
> 4 small bunches celery
> 2 tablespoons fresh lemon juice
>
> 1/3 cup white wine vinegar
> 1/8 teaspoon dried mustard
> 2/3 cup extra-virgin olive oil
> 12 butter lettuce leaves
> 16 anchovy fillets
> Chopped fresh parsley
> Remove outer celery stalks from each bunch, leaving about 6 inner stalks
> attached. Trim each celery heart to 6-inch length (reserve outer stalks
> and trimmings for another use). Bring large pot of salted water to boil.
> Add lemon juice, then celery hearts and boil until celery is tender,
> about 15 minutes. Drain well. Cover and chill until cold, about 2 hours
>
> Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season
> with salt and pepper. Arrange lettuce leaves on 4 plates. Top with
> celery. Arrange 4 anchovies over each celery heart. Spoon dressing over.
> Top with parsley.

Thank you! This certainly looks as though it would be very close to what I
remember, or perhaps the exact thing. Serving was different, since it was
a cocktail buffet. In any event, this sounds delicious.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.