Cut the celery into 15 cm lengths,
cover with the stock and cook until just tender, about 20 minutes. Drain and place in a bowl and
cover with vinaigrette. Chill. Arrange the lettuce on a large
serving plate and place the celery around. Season with pepper and garnish the
dish with tomato wedges, black olives and egg segments. Drape the anchovy strips over all
the ingredients. Drizzle vinaigrette over the
salad, if liked.