braised cold celery hearts victor

from power vegetables (recipe below)

this recipe wasn’t on my list, but i had all the ingredients on hand so ended up making tonight. it is a little different: cold, soft, braised celery with a caesar-like vinegrette. it was interesting, not sure i loved but not bad either. per the notes this recipe is from the restaurant prune in nyc.

MAKES 4 SERVINGS

4 celery hearts

1t black peppercorns

3 bay leaves

+ kosher salt

MARINADE

4 oil-packed anchovy fillets, minced

1 garlic clove, minced

1 big pinch of chili flakes, like the ones in pizza shops

4 C chopped parsley

2 T fresh lemon juice

4 C extra-virgin olive oil

4 t freshly ground black pepper

+parsley, for garnish

1. For this recipe, you don't want the big, fibrous outer stalks of celery, just the second tier of light green, appetizing hearts. Trim the tops without losing the interior bright yellow leaves. Wash thoroughly, rinsing deep into the heads by holding directly under the faucet.

2. Place the celery in a roasting pan or a wide Dutch oven and cover with water. Scatter with the peppercorns and bay leaves. Season the water lightly with salt, about 2 teaspoons.

3. Lay a piece of parchment paper over the celery, then cover the pot with a lid or foil. Bring to a simmer on the stovetop-over two burners, if necessary. Reduce the heat to the barest flame possible and braise until the celery is soft and tender when you pierce deep into the base with a blade or skewer, 15 to 20 minutes.

4. Lift the cooked celery out onto a rack set over a rimmed baking sheet to fully drain and cool.

5. Meanwhile, make the marinade: Mix all the marinade ingredients together, season with salt, and taste it-the mixture should be bright assertive, and bracing.

6. Dress the hearts in marinade and arrange in a single layer in a baking dish. Cover and chill in the marinade for at least a few hours and up to a day before serving. Garnish with parsley before serving.