|Celery hearts||1 Pound, trimmed and cut diagonally into 1 1/2 inch lengths (2 Bunches)|
|Chicken stock/Vegetable stock / low sodium chicken broth||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon (Adjust Quantity As Per Taste)|
|Olive oil||2 Teaspoon|
|Anchovy fillets||3 (For Garnish)|
|Minced parsley/Celery leaves||2 Tablespoon (For Garnish)|
1 In a medium-size saucepan, bringthe celery, stock, and 1/8 teaspoon of the salt to a boil over moderate heat.
Lower the heat, cover the saucepan with wax paper, and fit the lid snugly on top.
Simmer for 1 5 to 20 minutes or until the celery is tender.
Using a slotted spoon, transfer the celery to a bowl.
Raise the heat to high and boil, uncovered, for 10 minutes or until the liquid is reduced to 1/2 cup.
2 In a small bowl, whisk togetherthe reduced cooking liquid, the remaining 1/8 teaspoon salt, and the lemon juice, mustard, and pepper.
Whisk in the oil and pour the dressing over the celery.
Cover the bowl with plastic food wrap and chill for at least 3 hours or overnight.