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anchovy extra-virgin olive oil garlic lemon juice mustard freshly ground pepper arugula celery celery apple
Viewed: 93 - Published at: 8 years agoIngredients
- 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
- 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
Method
- 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.
