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

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