Anchovies with Celery and Arugula

95

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.