Olive oil
12 ounces celery ribs, trimmed to about 6 inches (about 1 head of celery)
1 small shallot, minced (about 3 tablespoons)
1 cup chicken stock to cover the bottom of the pan
Splash of sweet white wine like Riesling or vermouth
2 heaping tablespoons Dijon mustard or grainy Dijon mustard
2 tablespoons balsamic or red wine vinegar
2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
In a large skillet heat olive oil over medium-low heat. Add the celery and cook 1 to 2 minutes, turning once. Add minced shallot, stock, and a splash of white wine or vermouth.
Cover the pan and gently simmer on low for about 20 to 30 minutes, or until celery is translucent and fork-tender.
While the celery cooks, make the vinaigrette (which is thicker than a traditional one, and more like a sauce). Whisk together Dijon mustard, vinegar, and lemon juice.
Remove celery from pan and transfer to plates. Strain the braising liquid. Add the shallots to the dressing. Stir in 1/2 cup extra-virgin olive oil. Drizzle celery with sauce and serve.
Recipe Notes
- There will be leftover sauce — add more oil and vinegar to lighten it up enough to dress salad, or save for later.
- After you strain out the shallots, save your braising liquid and use it as a base for soup the next day.