Wild Arugula, Celery and Apple Salad With Anchovy Dressing

By Martha Rose Shulman

Published October 22, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(148)
Comments
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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.

Featured in: The Pleasure of Bitter Greens

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Ingredients

Yield:Serves 4

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 3 milligrams cholesterol; 198 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 3 grams fiber; 172 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

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

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Ratings

5 out of 5
148 user ratings
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Comments

Lucy O

Excellent.

Matt

If you don't have an apple, use grapes.

Shikibu

Delicious. Added some walnuts for extra crunch.

Ariel

if you heat the anchovies in olive oil on a low flame, patiently, they will completely dissolve.

pardeegirl

served this with thanksgiving, very nice foil to the other richer dishes on the table. added toasted pecans and pomegranate seeds for added crunch and festive color.

Leslie D

Very good! I served it with a side of pan fried fish. I did not use a mortar and pestle. I made do with a fork. This served two people.

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