We prepare the marinade. Mix the wine vinegar with oil, add sugar and half of the crushed garlic.
Pour this mixture over the celery, stir and leave for 25-30 minutes.
Mix the remaining garlic with toasted and chopped nuts.
Beat the yolk a little. The egg should be very fresh. Otherwise, it is better not to use it.
Remove the celery from the marinade, season with salt and pepper if necessary. Mix with the nut-garlic mass. Pour over the yolk. Decorate. The salad is ready.