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Wild Arugula, Celery and Apple Salad With Anchovy Dressing

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.

Ingredients

For the dressing

  • 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

For the salad

  • 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      174 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 2 milligrams cholesterol; 178 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Make 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.
  2. In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.

20 minutes

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