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
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