Ingredients
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 oil-packed anchovies, finely chopped, or 1 teaspoon anchovy paste
- 2 garlic cloves, finely chopped
- 1/4 cup extra-virgin olive oil
- 5 ounces arugula
- 1/4 cup sliced celery
- Coarsely ground black pepper
- 1/2 cup grated pecorino cheese
- 1/4 cup toasted sliced almonds
Instructions
- To prepare vinaigrette, whisk lemon juice and mustard together. Add anchovies and garlic. Slowly drizzle in olive oil, whisking until emulsified.
- To prepare salad, toss arugula and celery with half the vinaigrette. Season with pepper. Top with pecorino and almonds. Store remaining vinaigrette in refrigerator.
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The recipe was originally published as Arugula Salad with Lemon-Anchovy Vinaigrette on Relish.com
