| How To Cook: |
|
|
1. Split celery hearts lengthwise; place in a saucepan with chicken broth.
|
2. Bring broth to a boil; simmer 15 to 20 minutes, or until celery hearts are tender-crisp. Drain and cool.
|
3. Combine peanut oil, white vinegar, salt and pepper; add cooled celery hearts.
|
4. Marinate in refrigerator at least 2 hours; drain and reserve dressing.
|
5. Arrange a stick of marinated celery on a bed of shredded lettuce; lay anchovy fillet over celery.
|
6. Garnish salad with tomato wedge and ripe olive; sprinkle with parsley.
|
7. Repeat to make 3 additional salads.
|
8. If desired, serve reserved dressing separately.
|
