|Place of origin||United States|
|Region or state||California|
|Main ingredients||Celery, stock, peppers, Romaine lettuce|
|Cookbook:Celery Victor Celery Victor|
Celery Victor is an historical American marinaded celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel, who is also credited by as with inventing Crab Louie.
The dish, an "American classic", was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants. To prepare, celery hearts are simmered in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served over Romaine lettuce.
- Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
- Valerie Phillips (2003-05-21). "A salad by any other name...". Deseret News.
- Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking.
- "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef.
- Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.