|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)|
|Minced parsley||1 Tablespoon|
|Ripe tomato||1 Large, cut into 8 wedges|
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.