Arugula and Celery Salad with Lemon-Anchovy Dressing

Ingredients

  • 6 cups baby arugula leaves
  • 1/2 cup diagonally cut celery
  • 1/4 cup almonds, toasted and chopped
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup Lemon-Anchovy Dressing
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Description

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