Anchovies with Celery and Arugula

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Ingredients:

  • Celery Stalks – 2, strings removed
  • Arugula – 4 small handful
  • Brine-cured Anchovy Fillets – 12 to 15, halved lengthwise
  • Extra Virgin Olive Oil -  1 1/2 tblsp
  • Salt as per taste
  • Pepper as required
  • Thick Lemon Wedges to serve

Method:

  1. Quarter the celery stalks lengthwise and slice into 3 inch sticks.
  2. Soak in ice cold water for 30 minutes, until crisp and slightly curled, then drain and pat dry.
  3. Place a small pile of arugula on individual serving plates.
  4. Arrange the celery and anchovy fillets on top.
  5. Spoon over a little olive oil.
  6. Season with salt and pepper.
  7. Serve with thick wedges of lemon.

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