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.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- 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.
- In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams
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Nasima Ahmed
[email protected]I highly recommend this salad! It's a great way to use up leftover arugula and apples, and it's also a great way to get your daily dose of vegetables.
meraj khan
[email protected]This salad is a great make-ahead meal. You can make the dressing and salad ahead of time and then just assemble it when you're ready to eat. It's also a great salad to pack for lunch.
Raja Sahib
[email protected]I love this salad because it's so versatile. You can add or remove ingredients to suit your own taste. I often add some crumbled goat cheese or blue cheese. I also like to use different types of nuts, such as walnuts or pecans.
Lekker Bekker
[email protected]This salad is a great way to get your daily dose of vegetables. The arugula is packed with nutrients, and the apples and walnuts add a nice crunch and sweetness. The dressing is also very healthy, made with olive oil, lemon juice, and honey.
adimoha Patrick
[email protected]I love the use of anchovies in this salad. They add a nice salty flavor that complements the sweetness of the apples and the peppery arugula. The dressing is also very flavorful and easy to make.
Damir Kurtic DE
[email protected]This salad is a great example of how simple ingredients can come together to create something truly special. The arugula, apples, and anchovies are all common ingredients, but when they're combined with the right dressing, they create a salad that is
Blkberry kizz
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it. I've already made it several times since then. It's a great salad to have on hand for when you need a quick and easy meal.
Ashley Gonzales
[email protected]This salad is a great way to use up leftover arugula and apples. It's also a great way to get your daily dose of greens. I love the combination of flavors and textures in this salad. The arugula is peppery, the apples are sweet and crunchy, and the a
raees petersen
[email protected]I love this salad! It's so easy to make and always a hit with my guests. The anchovy dressing is the perfect complement to the arugula and apples. I always get rave reviews when I serve this salad.
Daudi Abdalla
[email protected]This wild arugula and apple salad with anchovy dressing was a delightful culinary experience. The peppery arugula, crisp apples, and salty anchovies complemented each other perfectly. The dressing was tangy and flavorful, adding a nice balance to the