Celery Victor

Course : Vegetables
Serves: 4
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2 medium celery hearts
10 1/2 ounces condensed chicken broth
3/4 cup peanut oil
1/4 cup white vinegar
1/2 teaspoon salt
1/8 teaspoon white pepper
1 bunch shredded lettuce
4 fillets anchovy fillets
4 medium tomato wedges -- (for garnish)
4 large ripe olives -- (for garnish)
1 bunch chopped parsley

Preparation / Directions:

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

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