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 with inventing Crab Louie.[2]

Celery Victor

Type	Salad
Place of origin	United States
Region or state	California
Created by	Victor Hirtzler
Main ingredients	Celery, stock, peppers, Romaine lettuce
Cookbook: Celery Victor

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

• List of foods named after people
• List of salads

References

1. Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
2. Valerie Phillips (2003-05-21). "A salad by any other name..." Deseret News.
3. Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking. Archived from the original on 2009-01-06.
4. "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef.
5. Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.
6. Vintage Recipe Cards. "The Betty Crocker Recipe Card Library (1971)".