Celery Victor Recipe
Ingredients
| 1 large bunch celery, prepared for cooking | ||
| 1 1/2 cups boiling beef bouillon | ||
| French dressing | 1 Cup (16 tbs) | |
| 1 small bunch watercress or 1 1/2 cups finely shredded iceberg lettuce | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 1 Tablespoon, minced | |
| 8 anchovy fillets | ||
| 1 large ripe tomato, cut in 8 wedges | ||
| Ripe olives | 12 | |
Directions
Cut celery in 3" lengths and simmer, covered, in bouillon 30 minutes until tender.
Drain celery, toss with dressing, cover, and marinate in the refrigerator 4-6 hours or overnight.
To serve, arrange watercress or lettuce on individual salad plates.
Lift celery from dressing and arrange on top.
Sprinkle each portion with salt, pepper, and parsley and decorate with anchovies, tomato wedges, and olives.
Serve as an appetizer or salad.
Drain celery, toss with dressing, cover, and marinate in the refrigerator 4-6 hours or overnight.
To serve, arrange watercress or lettuce on individual salad plates.
Lift celery from dressing and arrange on top.
Sprinkle each portion with salt, pepper, and parsley and decorate with anchovies, tomato wedges, and olives.
Serve as an appetizer or salad.
Chef
