Wilted Arugula with Anchovy and Garlic Dressing
James Beard Foundation, NYC
Gentle cooking removes the harsh edge of garlic and anchovies in the warm dressing on this arugula salad. It's a takeoff on traditional Piemontese bagna cauda. It is also good on bitter greens, such as escarole, frisée, or dandelions.
- 1 pound arugula, tough stems removed
- 2/3 cup extra virgin olive oil
- 2 large garlic cloves, minced
- 5 to 7 anchovy fillets in oil, drained
- 1/3 cup red or white wine vinegar
- Freshly ground black pepper
- Sliced or chopped hard-cooked egg
- Chopped flat-leaf parsley, for garnish
Place the arugula in a large bowl and set aside. In a small frying pan over low heat, heat the olive oil for a minute or two until warm. Add the garlic and cook slowly, stirring frequently, until the garlic gives off a strong aroma, 3 or 4 minutes. Add the anchovies, and using a wooden spoon or heat-proof rubber spatula, mash the anchovies on the bottom of the pan to make them into a paste. Cook slowly until the garlic begins to color slightly, about 3 more minutes. Pour in the vinegar, stir, add some black pepper, and pour the hot dressing over the arugula. Toss quickly and divide the salad among serving plates. Garnish with egg and chopped parsley.