Serves 2 (as main course)
- ¼ cup + 2 tbsp olive oil
- 6 hearty celery stalks, ends trimmed, cut in half
- ½ tsp Kosher salt
- 1 tbsp non pareil capers, squeezed dry
- Peel of one lemon, sliced as thinly as possible
- 1/8 tsp red chile flake, plus more for serving
- 1 clove garlic, smashed
- ¼ cup chicken or veggie broth
- 1 tsp Dijon
- ½ lemon, juiced
- Flakey sea salt
- 1 tbsp minced celery leaves
- 2 soft boiled jammy eggs, sliced in half
Add ¼ cup of olive oil to a large sauté pan set over medium high heat. Place a dinner plate off to the side. When the oil is hot, add the celery in two batches, convex side down. Season with ¼ tsp of Kosher salt and brown on one side. When the surface of the celery is blistered and golden, remove to the adjacent plate and proceed to cook the second batch.
When all of the celery has been browned, lower the heat on the pan to medium. Add the lemon peel, chile flake, capers and garlic to the pan, and sauté just until fragrant, less than a minute. Add the broth and all of the cooked celery back to the pan. Cover and braise for ten minutes. Check once to make sure the liquid is at an active simmer, but not boiling, but keep it covered. Remove the celery to a serving platter.
Add the remaining two tablespoons of olive oil, and whisk to emulsify. Add the Dijon and the lemon juice and use a whisk to combine. Spoon the dressing over the celery.
Season with a pinch of flakey sea salt and a pinch of red chile flake. Garnish with celery leaves and serve with jammy eggs.