Best Wild Arugula Celery And Apple Salad With Anchovy Dressing Recipes

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

Salad With Anchovy-Mustard Vinaigrette image

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

Provided by Melissa Clark

Categories quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

Steps:

To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams

ARUGULA SALAD WITH ANCHOVY DRESSING

Arugula Salad With Anchovy Dressing image

Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing's pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.

Provided by Melissa Clark

Categories dinner, quick, salads and dressings, side dish

Time 10m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/4 cup lemon juice (from 1 large lemon), plus more if needed
2 fat garlic cloves, finely grated or minced
1/4 teaspoon kosher salt, plus more if needed
2 to 4 anchovies, or more to taste
2 tablespoons chopped parsley
1/2 cup extra-virgin olive oil
4 quarts arugula (about 1 pound)
Flaky sea salt, to taste
Ground black pepper, to taste

Steps:

In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram

APPLE-CELERY SALAD

Apple-Celery Salad image

I created this recipe one night when I had a craving for a twist on traditional slaw. It was a hit, and now it's a staple at all our family get-togethers. Add a cup of raisins for variety. -Hutch Hutchins, Hartsville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

12 celery ribs, cut into 1/4-inch slices
3 medium apples, cut into chunks
1 tablespoon lemon juice
1/3 cup mayonnaise
1/4 cup sparkling apple cider or unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 teaspoon sugar

Steps:

Toss celery and apples with lemon juice. In another bowl, whisk together mayonnaise, apple cider, vinegar, oil, mustard and sugar. Pour over celery mixture; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Nutrition Facts :

WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING

Wild Arugula, Celery and Apple Salad With Anchovy Dressing image

The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies significantly, not because I don't adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 20m

Yield Serves 4

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams