Celery Victor

Ingredients

• 2 fillet anchovy 
• 8 servings pepper black freshly ground
• 4.5 pounds celery 
• 3 tablespoons tarragon fresh coarsely chopped
• 0.3 cup grapeseed oil 
• 8 servings kosher salt 
• 1 quart chicken broth low-sodium homemade
• 0.3 cup olive oil extra virgin extra-virgin
• 4  parsley fresh italian
• 0.3 cup citrus champagne vinegar 
• 0.3 medium onion yellow thinly sliced

Equipment

• bowl
• frying pan
• paper towels
• blender
• dutch oven
• peeler

Directions

1. Remove and separate the outer stalks from the tender smaller inner stalks. Wash the outer stalks and, using a vegetable peeler, peel and discard the outer stringy layer from each stalk. Trim and cut the stalks on the bias into 6-inch lengths; set aside.
2. Remove the leaves from the tender inner stalks (you should have about 3/4 cup). Reserve the inner stalks for another use. Rinse the leaves, place in a small bowl, cover with a damp piece of paper towel, and refrigerate until ready to serve.
3. Place the chicken broth, onion, parsley, tarragon, and salt in a large straight-sided frying pan or Dutch oven, season with pepper, and bring to a boil over high heat.
4. Add the celery in 2 flat layers and bring to a simmer (the liquid should just cover the celery). Reduce the heat to medium low and simmer until the celery is just tender, about 15 to 20 minutes.
5. Place the anchovies and vinegar in a blender and season with salt and pepper. Turn the blender on high, remove the small cap from the blender lid, and slowly pour in the oils.
6. Add the tarragon and blend until combined. Taste and season with additional salt and pepper as needed; set aside until ready to serve.To assemble:Evenly divide the chilled celery stalks among 6 to 8 plates.
7. Drizzle each plate with 1 to 1 1/2 tablespoons of the dressing and garnish with the reserved celery leaves.