Wild Arugula, Celery and Apple Salad With Anchovy Dressing Recipe

Name: Wild Arugula, Celery and Apple Salad With Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 anchovy fillets; 5 tablespoons extra virgin olive oil; 1 large garlic clove, green germ removed, minced; 1 tablespoon fresh lemon juice or sherry vinegar; 1 teaspoon Dijon mustard; Freshly ground pepper; 4 cups arugula, preferably feathery wild arugula, stemmed; 2 cups thinly sliced celery, from the inner stalks of the bunch; 2 tablespoons chopped celery leaves; 1 tart apple, such as a Pink Lady or Granny Smith, thinly sliced and tossed with 2 teaspoons lemon juice

Servings: persons

3 anchovy fillets
5 tablespoons extra virgin olive oil
1 large garlic clove, green germ removed, minced
1 tablespoon fresh lemon juice or sherry vinegar
1 teaspoon Dijon mustard
Freshly ground pepper
4 cups arugula, preferably feathery wild arugula, stemmed
2 cups thinly sliced celery, from the inner stalks of the bunch
2 tablespoons chopped celery leaves
1 tart apple, such as a Pink Lady or Granny Smith, thinly sliced and tossed with 2 teaspoons lemon juice

1
Make dressing.
2
Rinse anchovies briefly and chop.
3
Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic.
4
Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits.
5
Transfer to a mortar and pestle.
6
Use the pestle to grind mixture into a paste.
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
Add mustard.
9
Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next.
10
Season to taste with freshly ground pepper.
11
In a salad bowl, toss together arugula, celery and celery leaves, and apple slices.
12
Add dressing, toss until coated, and serve.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 anchovy fillets, 5 tablespoons extra virgin olive oil, 1 large garlic clove, green germ removed, minced, 1 tablespoon fresh lemon juice or sherry vinegar, and more.

Yes, Wild Arugula, Celery and Apple Salad With Anchovy Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Arugula, Celery and Apple Salad With Anchovy Dressing

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