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Ingredients
Vinaigrette:
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 oil-packed anchovies, finely chopped, or 1 teaspoon anchovy paste
2 garlic cloves, finely chopped
¼ cup extra-virgin olive oil
Salad:
5 ounces arugula
¼ cup sliced celery
Coarsely ground black pepper
½ cup grated pecorino cheese
¼ cup toasted sliced almonds
Instructions
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 oil-packed anchovies, finely chopped, or 1 teaspoon anchovy paste
2 garlic cloves, finely chopped
¼ cup extra-virgin olive oil
Salad:
5 ounces arugula
¼ cup sliced celery
Coarsely ground black pepper
½ cup grated pecorino cheese
¼ cup toasted sliced almonds
1. To prepare vinaigrette, whisk lemon juice and mustard together. Add anchovies and garlic. Slowly drizzle in olive oil, whisking until emulsified.
2. To prepare salad, toss arugula and celery with half the vinaigrette. Season with pepper. Top with pecorino and almonds. Store remaining vinaigrette in refrigerator. Serves 4.
Recipe by Chef Jenn Louis of Lincoln Restaurant in Portland, Ore.
Nutritional Information
2. To prepare salad, toss arugula and celery with half the vinaigrette. Season with pepper. Top with pecorino and almonds. Store remaining vinaigrette in refrigerator. Serves 4.
Recipe by Chef Jenn Louis of Lincoln Restaurant in Portland, Ore.
Per serving: 210 calories, 18g fat, 10mg chol., 8g prot., 5g carbs., 2g fiber, 300mg sodium.
