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 Anchovies with Celery & Arugula

Anchovies With Celery & Arugula

By: Rachel's Tea

Info

Info

Servings
4
Prep-Time
-
Cook-Time
-
Cal/serving
95
Ingredients
  • Celery stalks 2
  • Small handfuls of arugula 4
  • Brine-cured anchovy fillets 12-16
  • Extra virgin olive oil 1 1/2 tbsp
  • Salt & pepper

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For A Delicious Dinner!

Method

  1. Quarter the celery stalks lengthwise and slice into 3-inch sticks. Soak in a bowl of ice-cold water for 30 minutes, or until crisp and slightly curled, drain and pat dry with paper towels.
  2. Place a small pile of arugula in 4 shallow serving bowls.
  3. Arrange the celery and anchovy filets attractively on top.
  4. Spoon over a little oil and season with salt and pepper, bearing in mind the saltiness of the anchovies.