Celery Victor With Hard Cooked Eggs
|Celery stalks||3 Pound, coarse outer stalks removed (3 Small Celery Bunches, About 1 Pound Each)|
|Homemade chicken broth/Canned regular strength chicken broth||3 Cup (48 tbs)|
|White wine vinegar||2 Tablespoon|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , chopped|
|Canned anchovy fillets||12 , drained|
|Canned pimento strips||6 , drained|
Trim each celery heart to a length of about 8 inches, cutting off leafy ends of stalks.
With a vegetable peeler, pare coarse strings from outer stalks of each heart.
Cut each heart in half lengthwise; tie each half with cotton string at the center to hold pieces together.
Bring broth to a boil in a 12- to 14-inch frying pan.
Add celery; reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Lift from broth and carefully place in a shallow 9- by 13-inch dish.
Mix vinegar and oil and pour over celery.
Cover and refrigerate until cold, about 2 hours (or until next day); occasionally spoon dressing over celery.
Place 1 celery heart half on each salad plate; drizzle equally with dressing.
Mound eggs onto hearts, dividing equally.
Crisscross 2 anchovy fillets atop each serving; garnish each with 1 pimento strip.
Season to taste with salt and pepper.