Celery Victor
{{Short description|Marinated celery salad dish}}
{{Infobox prepared food
| name = Celery Victor
| image = Celery Victor (7033758499).jpg
| caption =
| alternate_name =
| country = United States
| region = California
| creator = Victor Hirtzler
| course =
| type = Salad
| served =
| main_ingredient = Celery, stock, peppers, Romaine lettuce
| variations =
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| other =
}}
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,{{cite news|date=1997-11-12|author=Marion Cunningham|url=https://www.latimes.com/archives/la-xpm-1997-nov-12-fo-52792-story.html?_amp=true|title=Three Keepers|work=Los Angeles Times}} who is also credited with inventing Crab Louie.{{cite news|work=Deseret News|url=http://www.deseretnews.com/article/984606/A-salad-by-any-other-name---.html?pg=all|archive-url=https://web.archive.org/web/20140524050028/http://www.deseretnews.com/article/984606/A-salad-by-any-other-name---.html?pg=all|url-status=dead|archive-date=May 24, 2014|title=A salad by any other name...|date=2003-05-21|author=Valerie Phillips}}
The dish, an "American classic",{{cite web|publisher=Pioneer Thinking|url=http://www.pioneerthinking.com/aicr_sd_celeryvictor.html|author=Dana Jacobi|title=An All-American Salad to Start the Feast|url-status=dead|archiveurl=https://web.archive.org/web/20090106174209/http://www.pioneerthinking.com/aicr_sd_celeryvictor.html|archivedate=2009-01-06}} was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants.{{Cite web|title=A Bohemian Guide to San Francisco Restaurants|publisher=Seasonal Chef|url=http://www.seasonalchef.com/Edwords.htm|access-date=2008-12-30|archive-date=2020-09-11|archive-url=https://web.archive.org/web/20200911180804/http://www.seasonalchef.com/Edwords.htm|url-status=dead}} 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.{{cite book|url=https://books.google.com/books?id=sTkEAAAAYAAJ&pg=PA330&dq=Hotel+St.+Francis+Cookbook+celery+victor|title=Hotel St. Francis Cookbook|author=Victor Hirtzler|publisher=The Hotel Monthly Press|year=1919}}