Celery Victor
Place of originUnited States
Region or stateCalifornia
Created byVictor Hirtzler
Main ingredientsCelery, stock, peppers, Romaine lettuce

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]

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


  1. ^ Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
  2. ^ Valerie Phillips (2003-05-21). "A salad by any other name..." Deseret News.
  3. ^ a b Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking. Archived from the original on 2009-01-06.
  4. ^ "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef. Archived from the original on 2020-09-11. Retrieved 2008-12-30.
  5. ^ Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.
  6. ^ Vintage Recipe Cards. "The Betty Crocker Recipe Card Library (1971)".