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Wild Arugula, Celery and Apple Salad With Anchovy Dressing

5.0(147)

The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan’s wonderful new cookbook, “Bitter.” I have reduced the anchovies significantly, not because I don’t adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.

by Martha Rose Shulman

Open original recipe

MediterraneanDinner, Lunch, Appetizer

Servings

Serves 4

Total time

20 min

Calories / serving

198 kcal

Ingredients (10)

serves

3 anchovy fillets
5 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 large garlic clove, green germ removed, mincedgarlic
1 tablespoon fresh lemon juice or sherry vinegarvinegar
1 teaspoon Dijon mustarddijon-mustard
Freshly ground pepperpepper
4 cups arugula, preferably feathery wild arugula, stemmedarugula
2 cups thinly sliced celery, from the inner stalks of the bunchcelery
2 tablespoons chopped celery leavescelery
1 tart apple, such as a Pink Lady or Granny Smith, thinly sliced and tossed with 2 teaspoons lemon juiceapple

Instructions (2 steps)

01Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.