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.