Wild Arugula, Celery and Apple Salad With Anchovy Dressing

1. 1

   Make dressing.

2. 2

   Rinse anchovies briefly and chop.

3. 3

   Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic.

4. 4

   Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits.

5. 5

   Transfer to a mortar and pestle.

6. 6

   Use the pestle to grind mixture into a paste.

7. 7

   Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle.

8. 8

   Add mustard.

9. 9

   Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next.

10. 10

    Season to taste with freshly ground pepper.

11. 11

    In a salad bowl, toss together arugula, celery and celery leaves, and apple slices.

12. 12

    Add dressing, toss until coated, and serve.

* Per serving · 4 servings · Values may vary.