Arugula and Celery Salad with Lemon-Anchovy Dressing

Arugula and Celery Salad with Lemon-Anchovy Dressing
Photo by Becky Luigart-Stayner


  • 1/8 teaspoon freshly ground black pepper
  • 6 cups baby arugula leaves
  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
  • 1/8 teaspoon kosher salt
  • ½ cup diagonally cut celery
  • ¼ cup almonds, toasted and chopped
  • ¼ cup fresh flat-leaf parsley leaves
  • + 1 more ingredients
    • 1/3 cup Lemon-Anchovy Dressing

1. Combine first 6 ingredients in a large bowl. Add 1/3 cup Lemon-Anchovy Dressing; toss gently to coat. Sprinkle with cheese. Serve immediately.Wine note: Arugula, celery, and lemons all contain green flavors. A wine that works well with this trio-and won't be undone by the anchovies-is the outr...

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