Arugula and Celery Salad with Lemon-Anchovy Dressing

6 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 cup)
By Jenn Louis and Jenn Louis
April 2009
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 125
  • Fat 10.2g
  • Satfat 1.9g
  • Monofat 6.2g
  • Polyfat 1.8g
  • Protein 5.1g
  • Carbohydrate 5g
  • Fiber 2.2g
  • Cholesterol 4mg
  • Iron 1.2mg
  • Sodium 325mg
  • Calcium 155mg

How to Make It

Step 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.

Step 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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

EllenDeller's Review

noelledc
September 05, 2010
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.

MarieKen's Review

MarieKen
May 27, 2009
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!

Nonni1947's Review

AliciaCooks
May 24, 2009
Excellent crunch and spiciness. The dressing is a perfect accompaniment.

AliciaCooks's Review

stacyjen
May 22, 2009
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.

noelledc's Review

Nonni1947
April 12, 2009
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.

stacyjen's Review

EllenDeller
April 05, 2009
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!