Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     medium-size celery hearts
  1                can  {10 1/2 oz.} condensed chicken broth
     3/4           cup  peanut oil
     1/4           cup  white vinegar
     1/2      teaspoon  salt
     1/8      teaspoon  white pepper
                        shredded lettuce
  4                     anchovy fillets
  4                     tomato wedges -- (for garnish)
  4                     ripe olives -- (for garnish)
                        chopped parsley

Preparation:

1. Split celery hearts lengthwise; place in a saucepan with chicken broth. 2. Bring broth to a boil; simmer 15 to 20 minutes, or until celery hearts are tender crisp. 3. Drain and cool. 4. Combine peanut oil, white vinegar, salt and pepper; add cooled celery hearts. 5. Marinate in refrigerator at least 2 hours; drain and reserve dressing. 6. Arrange a stick of marinated celery on a bed of shredded lettuce; lay anchovy fillet over celery. 7. Garnish salad with tomato wedge and ripe olive; sprinkle with parsley. 8. Repeat to make 3 additional salads. 9. If desired, serve reserved dressing separately.

Nutritional Information:

374 Calories (kcal); 41g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 452mg Sodium