Celery Victor

Ingredients

2 small hearts celery
1 medium onion, sliced
2 1/2 cups beef bouillon or chicken stock
1 cup French Dressing (/recipes/french-dressing/)
1 clove garlic, minced watercress
coarsely ground black pepper to taste
anchovy fillets
pimento strips
tomato wedges, optional
ripe olives, optional

Preparation

Wash celery; trim the root end and cut off all leaves. Place whole celery hearts and onion slices in a shallow pan; cover with bouillon or stock. Cover and cook until tender, about 15 minutes; remove from heat and allow to cool. Remove celery from pan, cut crosswise in quarters and place in a shallow dish, keeping quarters intact. Combine French Dressing and minced garlic; pour over celery. Chill several hours. Drain off most of Dressing. Arrange watercress on individual serving plates; place celery on watercress. Sprinkle with pepper and garnish with anchovy fillets and pimento strips. If desired, garnish with tomato wedges and ripe olives.

Yield: 4 servings

Notes:

Add interest to salads by using two or more kinds of salad greens for contrast in color, shape and flavor.