Active Time

　　15 min

　　Total Time

　　2 1/2 hr

　　This is a light and elegant update of the San Francisco original that was invented at the Hotel St. Francis by chef Victor Hirtzler. Though it is often served topped with anchovies, we love the way it tastes without them.

　　Active time: 15 min Start to finish: 2 1/2 hr

　　

Ingredients

Makes 6 first-course servings

　　3 celery hearts (1 1/2 lb total), leaves reserved and ribs cut into 3-inch-long pieces

　　About 3 cups chicken broth

　　3 tablespoons Dijon mustard

　　1 teaspoon sugar

　　1 1/2 tablespoons canola oil

　　1 tablespoon finely chopped fresh chives

　　

Step 1

Arrange celery ribs in 1 layer in a 12-inch heavy skillet and add just enough chicken broth to cover. Bring to a boil, then reduce heat and simmer gently, covered, until celery is tender, 8 to 10 minutes. Transfer celery and broth to a bowl and chill, uncovered, until cold, 2 to 3 hours.

　　

Step 2

Whisk together mustard, sugar, and 3 tablespoons celery cooking broth. Whisk in oil and season with salt and pepper. Stir in chives, then chill vinaigrette, covered, until ready to serve.

　　

Step 3

Transfer celery ribs with a slotted spoon to 6 plates. Drizzle with vinaigrette and scatter celery leaves on top.

　　Cooks' notes:

　　•Cooked celery can be chilled up to 1 day. Cover chilled celery after 2 hours.

　　•Vinaigrette can be chilled up to 1 day.