Home HealthSalad Anchovies with Celery and Arugula

Anchovies with Celery and Arugula

Published under: Salad


  • 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


  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.

Leave a Comment

Adblock Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.