You are here: Home » Recipes » Arugula Salad with Lemon-Anchovy Vinaigrette Arugula Salad with Lemon-Anchovy Vinaigrette Recipe by Relish Yield 4 servings Anchovies provide a saltiness to a lemon vinaigrette, perfect on bitter arugula and celery. PrintEmail Ingredients Vinaigrette:3 tablespoons lemon juice2 teaspoons Dijon mustard2 oil-packed anchovies, finely chopped, or 1 teaspoon anchovy paste2 garlic cloves, finely chopped1/4 cup extra-virgin olive oilSalad:5 ounces arugula1/4 cup sliced celery Coarsely ground black pepper1/2 cup grated pecorino cheese1/4 cup toasted sliced almonds Instructions To prepare vinaigrette, whisk lemon juice and mustard together. Add anchovies and garlic. Slowly drizzle in olive oil, whisking until emulsified. To prepare salad, toss arugula and celery with half the vinaigrette. Season with pepper. Top with pecorino and almonds. Store remaining vinaigrette in refrigerator. Recipe by Chef Jenn Louis of Lincoln Restaurant in Portland, Ore.