Arugula and Celery Salad with Lemon-Anchovy Dressing

I am loving my produce box.  Every week is like receiving a gift.  Except of course that I pay for it, but for some reason, it still feels like a surprise every week that I get it.  Something about the thrill of your buzzer ringing and a box with your name on it, maybe that's how I became a member of not just one but four wine clubs at one point in time.  Who wouldn't like receiving a wine shipment on a monthly basis?  Until you look at your credit card bill and realize you are paying quite a bit more than the $5.99 price point you usually target at the grocery store.  Still, I've managed to trick myself.  It doesn't feel like money spent on groceries, but more like money spent on fun.  I guess I've always been that way, overly excited into receiving mail.  When I was young and there was a commercial that gave the option to "call for a free information packet" followed by a 1-800 number, I always called it.  It could be a knife set, hearing aid, motorized wheelchair, it didn't matter as it was just a reason to rush to the mailbox and receive something.  I'm thinking now maybe I was in need of a maybe a pen pal or something.   In the end the mail thing wore off though, I think it was getting older and realizing that the main thing coming in the mail was bills.  So for now I've switched my excitement to fed-ex deliveries, or even better, the guy with my produce box.

I love receiving it every week but have to admit that my culinary skills are tested.  My trusty sites that I always turn to for recipes don't always turn up numerous recipes for things like wild ramps, green garlic or white turnips.  But for some things I know exactly what I will make when I get the email announcement.  (Yup, an email too, it's like double the fun... I know, I'm easily amused.)  Like, for example arugula.

I tend to fall in love with a recipe that I will make over and over until I get borderline sick to death of.  My old arugula one was a barefoot contessa recipe that is basically just a simple lemon vinaigrette with shaved parmesan.  (Delicious and I still use it, just have slightly overdone it.)  It was perfect as it required minimal ingredients and was something I could always whip up pretty quickly as I always have lemons, olive oil and parmesan on hand, but it needed a bit of updating to keep me interested.  I found this recipe and since it reminded me of my old favorite I knew I would love it.

They are both very similar, but I guess I would say this one is a bit more spiffed up.  My new favorite arugula salad has a few more ingredients than just the arugula.  It also has celery, parsley and a topping of almonds and the dressing is much more complex.  And unbelievably good.  The Barefoot Contessa lemon vinaigrette is just a clean, fresh flavor whereas this one has a bit more of a salty bite from the (don't be scared) anchovy.  Does that weird you out?  I think maybe it used to weird me out, but I got over it.  If you've ever had a caesar salad (and seriously, who hasn't) you've most likely had it since almost all caesar salad dressing recipes call for it.  The flavor doesn't come off as fishy, just saltier.  The parsley is in both the salad and the dressing which also adds an additional bit of freshness.

I know you will love it.  I brought it over to a friends and she immediately demanded the recipe.  What are you waiting for, the arugula to be delivered to your door?  (Cause we can make that happen you know!)

Trish's Tips:  This dressing keeps beautifully.  I made it for a friend as a side dish to lasagna and made it hours in advance.  I always toast nuts in a dry skillet, then store them in the freezer.  If you don't eat them soon enough the oil can become rancid.  That and the fact that my kitchen does not have a pantry makes the freezer a good spot for them.  What do do with the rest of the anchovies?  I put them in a little jar and cover with olive oil, then the next time I make this recipe (or another) I will pull it out to allow it to come to room temperature and take what I need.  I use the same trick for tomato paste and chipotle chiles in adobo as I never seem to use the whole can of any of these, but hate to just take a bit and waste the rest.  You will have extra dressing here so please don't overdress your salad.  According to Alice Waters if you have dressing pooled in the bottom of your bowl you used too much, and I have to agree.  (She is an expert after all.)  Use the leftover dressing to top grilled chicken or veggies.   

Arugula and Celery Salad with Lemon-Anchovy Dressing

Adapted from Cooking Light April 2009

Serves 4

Ingredients:

Dressing:

2-3 TBL fresh flat-leaf parsley leaves

3 TBL water

2 TBL fresh lemon juice

1 1/2 tsp dijon mustard

1-2 garlic cloves depending on size and your preference

3 TBL extra-virgin olive oil

1 canned anchovy fillet, rinsed

freshly ground black pepper to taste

Salad:

6 C arugula

2-3 stalks diagonally cut celery

1/4 cup almonds, toasted and chopped

1/4 cup fresh flat-leaf parsley leaves

shaved parmesan for topping.

Directions:

Make dressing by combining all ingredients in a blender or mini food-processor.  Taste and adjust as needed.  Combine arugula, celery and parsley with enough dressing to coat in a large serving bowl and toss to mix.  Top with almonds and parmesan and serve.