|Celery||1 Bunch (100 gm)|
|Condensed beef broth||10 1⁄2 Ounce, bouillon|
|Italian salad dressing||1 Tablespoon|
Wash celery bunch; trim off root end but do not separate stalks.
Remove coarse outer stalks and leaves, reserving leaves for garnish.
Cut celery bunch crosswise once so bottom section is 5 inches long.
Cut bottom section into quarters; tie quarters with string.
Pour broth into skillet; add celery bundles.
Cover; heat to boiling and cook about 15 minutes.
Drain celery; place in shallow dish.
Pour salad dressing over celery.
Refrigerate 3 hours, turning bundles once or twice.
To serve, place a bundle cut side down on each plate; remove string.
Garnish with pimiento strips and reserved celery leaves.