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Celery Victor With Hard Cooked Eggs

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  Celery stalks 3 Pound, coarse outer stalks removed (3 Small Celery Bunches, About 1 Pound Each)
  Homemade chicken broth/Canned regular strength chicken broth 3 Cup (48 tbs)
  White wine vinegar 2 Tablespoon
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Hard cooked eggs 2 , chopped
  Canned anchovy fillets 12 , drained
  Canned pimento strips 6 , drained
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Celery Victor With Hard Cooked Eggs Recipe