Plate & Pitchfork in Portland, Oregon, organizes farm dinners at which this delightfully simple salad is often featured. It's great with grilled tuna. You can serve the leftover dressing over pasta, steamed new potatoes, or grilled chicken.
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
How to Make It
Combine first 6 ingredients in a large bowl. Add 1/3 cup Lemon-Anchovy Dressing; toss gently to coat. Sprinkle with cheese. Serve immediately.
Wine note: Arugula, celery, and lemons all contain green flavors. A wine that works well with this trio—and won't be undone by the anchovies—is the outrageously fresh Sauvignon Republic 2007 from the Russian River Valley of California ($18). —Karen MacNeil
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Exceptionally good salad! All I added was a bit of red onion. The dressing is great--made in the small bowl of the food processor and substituted 1 tsp. anchovy paste for an anchovy fillet. The almonds and cheese are essential to the taste. Great with something creamy and mild--tonight, it was mushroom risotto.
The lemon anchovy dressing would be great on any salad or grilled vegetables. I would add at least one more anchovy. The garlic definitely needs to be minced finely but I wouldn't reduce the amount - it really punches up the dressing. I poured it on grilled asparagus and it was awesome!
This recipe is almost perfect! I thought the dressing would be too garlicy with all that raw garlic, so I used garlic powder instead. Seeing the reviews below, I'm glad I did! I also doubled the anchovies (did not rinse them), increased the lemon juice, left out the water and olive oil. I didn't feel like getting out the blender so I just mixed up the dressing in a bowl and it worked out fine. I love the peppery arugula with the anchovy flavor and the celery is a nice surprise.
I absolutely LOVED this salad!! I made it with the exact instructions, and the only thing I would change is to mince the garlic because my blender did not chop them up enough. This was so tasty, light and fresh, it is going to become part of my permanent al fresco repertoire. I had a glass of sauvignon blanc with it, also per the recipe and it was divine.
The dressing was very good. I added more anchovies and chopped the rest of the can and added it to the salad. I also used rotisserie chicken and added some fresh herbs to the greens. Very garlicy though so don't try it on a first date!
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