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Categories:Viewed: 70 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
- 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.
- Transfer celery ribs with a slotted spoon to 6 plates.
- Drizzle with vinaigrette and scatter celery leaves on top.
