Ingredients
3
celery hearts (1 1/2 lb total), leaves reserved and ribs cut into 3-inch-long pieces
About 3 cups chicken broth
1
tbsp finely chopped fresh chives
Directions
1.
Arrange celery ribs in 1 layer in a 12-inch heavy skillet and add just enough chicken broth to cover. Bring to a boil, then reduce heat and simmer gently, covered, until celery is tender, 8 to 10 minutes. Transfer celery and broth to a bowl and chill, uncovered, until cold, 2 to 3 hours.
2.
Whisk together mustard, sugar, and 3 tablespoons celery cooking broth. Whisk in oil and season with salt and pepper. Stir in chives, then chill vinaigrette, covered, until ready to serve.
3.
Transfer celery ribs with a slotted spoon to 6 plates. Drizzle with vinaigrette and scatter celery leaves on top.
5.
Cooked celery can be chilled up to 1 day. Cover chilled celery after 2 hours.
6.
Vinaigrette can be chilled up to 1 day.
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