Celery A Aa Grecque
|Lemons||2 , juiced|
|Water||1 Pint (550 Milliliter, 2.5 Cup)|
|Olive oil||1⁄4 Pint (150 Milliliter, 5/8 Cup)|
|Mayonnaise||1⁄2 Pint (300 Milliliter, 1.25 Cup)|
|Tarragon vinegar||1 Fluid Ounce (30 Milliliter, 2 Tablespoon)|
1 Cut each celery heart in half and wash thoroughly.
2 Place the lemon juice, water, oil, bay leaf and seasonings in a pan and bring to the boil.
Add the celery hearts, cover, and simmer until tender.
Drain and cool.
3 Arrange the celery on a dish.
Mix the mayonnaise and vinegar and coat each celery heart.
Deco- rate with the anchovy fillets and olives.