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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

Plate & Pitchfork In Portland, Oregon, Organizes Farm Dinners At Which This Delightfully Simple Salad Is Often Featured. It's Great With Grilled Tuna. You Can Serve The Leftover Dressing Over Pasta, Steamed New Potatoes, Or Grilled Chicken.

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