Celery hearts become meltingly tender when braised in a bit of chicken stock. The “hearts” are nothing more than the innermost stalks of regular (branch) celery. Try to find them marked as such in your market. If not available, use regular celery and strip off the first 2 rows of tough stalks, getting to the tender ones inside.
2 bunches of celery hearts
2 cups chicken stock
2 two-ounce cans flat fillets of anchovies
3 hard-cooked eggs, quartered
6 large Romaine or other lettuce leaves
vinaigrette (recipe follows)
Count on 2 large or 3 thinner stalks of celery per person. Wash, de-string (easier with a vegetable peeler) and cut to 6-inch lengths. Put stalks in pot large enough to cover with the 2 cups of chicken stock. Simmer covered and test for tenderness after 10 minutes. When tender, drain chicken stock (save for a delicious soup base) and cool stalks.
Arrange 1 large leaf of a raw greens per 8-inch plate. I like Romaine, but any flat leaf will serve. Put chilled stalks on leaf, top with 2 crisscrossed anchovies and 2 egg quarters. Dress lightly with vinaigrette (2 tablespoons per plate). Serves 6.
Vinaigrette
4 teaspoons white wine vinegar (do not use balsamic)
4 teaspoons lemon juice
8 tablespoons olive oil
4 tablespoons water
salt to taste
Put in glass jar and shake well. Yields 1 cup.
