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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