24 medium sized celery stalks (do not use large outer stalks)
8 eggs, hard-boiled and crumbled
24 anchovy filets (about 3 small cans)
2 cups, Sonoma County Vinaigrette
Steam celery stalks until tender, but not soft.
Marinate celery stalks in
Sonoma County Vinaigrette for at least 8 hours.
Arrange celery on large
serving platter, add one anchovy filet to each stalk, and sprinkle
crumbled egg over the entire platter.