Arugula and Celery Salad with Lemon-Anchovy Dressing

Name: Arugula and Celery Salad with Lemon-Anchovy Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters almonds, toasted and chopped; 1 liters baby arugula leaves; 0 teaspoons freshly ground black pepper; 118 milliliters diagonally cut celery; 59 milliliters fresh flat-leaf parsley leaves; 0 teaspoons kosher salt; 79 milliliters Lemon-Anchovy Dressing; 28 grams 1/4 cup shaved Parmigiano-Reggiano cheese

Arugulan and Celery Salad with Lemon-Anchovy Dressing might be just the side dish you are searching for. This recipe serves 4. One serving contains 95 calories, 6g of protein, and 7g of fat. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of almonds, baby arugula leaves, parmigiano-reggiano cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine first 6 ingredients in a large bowl.

Equipment you will use

Bowl

Add 1/3 cup Lemon-Anchovy Dressing; toss gently to coat.

Ingredients you will need

Anchovies

Lemon

Sprinkle with cheese.

Ingredients you will need

Cheese

Serve immediately.

Wine note: Arugula, celery, and lemons all contain green flavors. A wine that works well with this trioand won't be undone by the anchoviesis the outrageously fresh Sauvignon Republic 2007 from the Russian River Valley of California ($18). Karen MacNeil

Ingredients you will need

Arugula