Celery Victor
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| Type | Salad |
|---|---|
| Place of origin | United States |
| Region or state | California |
| Creator | Victor Hirtzler |
| Main ingredients | Celery, stock, peppers, Romaine lettuce |
 Cookbook: Celery Victor  Media: Celery Victor | |
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 by as 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 or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served over Romaine lettuce.[3][5]
See also
References
- ↑ Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
- ↑ Valerie Phillips (2003-05-21). "A salad by any other name...". Deseret News.
- 1 2 Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking.
- ↑ "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef.
- ↑ Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.
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