1 bunch celery
1 c. light chicken stock
6 tbsp. olive oil
2 tbsp. lemon juice
Salt & pepper to taste
Yolk of 1 hard-boiled egg, sieved
1 tsp. chives
1 tsp. capers
1 tin flat anchovy filets
8 lettuce leaves
16 strips pimento
16 Mediterranean olives
4 eggs, hard-boiled & quartered

Turn the celery and cut each stalk 3 to 4 inch pieces. Poach the celery, covered in the stock, 15 minutes or until tender. Place celery in a glass dish. Combine the olive oil, lemon juice, salt and pepper, sieved egg yolk, parsley, chives, capers and 1 teaspoon oil from the anchovy tin. Pour this dressing over the celery. Cover and refrigerate several hours.

To serve, place a lettuce leaf on 8 individual salad plates. Top with celery and garnish with 2 anchovy filets and 2 strips pimento in criss cross design. Arrange olives and hard-boiled egg quarters on the side. Serves 8.