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Celery Victor

Western.Chefs's picture
Ingredients
  Celery 1 1⁄4 Bunch (125 gm), prepared for cooking (1 Large)
  Boiling beef bouillon 1 1⁄2 Cup (24 tbs)
  French dressing 1 Cup (16 tbs)
  Watercress/1 1/2 cups finely shredded iceberg lettuce 1⁄2 Bunch (50 gm) (1 Small)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Minced parsley 1 Tablespoon
  Anchovy fillets 8
  Ripe tomato 1 Large, cut into 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Servings: 
4

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