Arugula and Celery Salad with Lemon-Anchovy Dressing

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 10.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.1g
  • Carbohydrate: 5g
  • Fiber: 2.2g
  • Cholesterol: 4mg
  • Iron: 1.2mg
  • Sodium: 325mg
  • Calcium: 155mg

Ingredients

  • 6 cups baby arugula leaves
  • 1/2 cup diagonally cut celery
  • 1/4 cup almonds, toasted and chopped
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup Lemon-Anchovy Dressing
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

  1. 1. Combine first 6 ingredients in a large bowl. Add 1/3 cup Lemon-Anchovy Dressing; toss gently to coat. Sprinkle with cheese. Serve immediately.
  2. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula and Celery Salad with Lemon-Anchovy Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy