3 bunches celery hearts
2 cups chicken stock
4 parsley sprigs
1 bay leaf
1/2 cup chopped fresh celery leaves
6 tblsp. red wine vinegar
1 tblsp. Djion mustard
1 cup olive oil
1 tsp. salt
1/2 tsp. pepper
Anchovy fillets, drained and patted dry
Cut celery hearts in half lengthwise, and trim to approximately 6 inches
long. Place in a skillet with chicken stock, parsley, bay leaf, and
celery leaves. Bring to boil, lower heat, and simmer for 10 minutes
until barely tender. Drain.
Whisk the vinegar and mustard together, and gradually
beat in the oil, salt, and pepper. Garnish with pimiento and anchovies.
Serve as a side dish or salad.