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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Arugula and Celery Salad with Lemon-Anchovy Dressing

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.

Cooking Light APRIL 2009

  • Yield: 4 servings (serving size: 1 cup)

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. 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

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
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Arugula and Celery Salad with Lemon-Anchovy Dressing recipe

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