Makes 4 to 6 servings


4 anchovy fillets, finely chopped

Juice of 1 large lemon, freshly squeezed

Freshly ground black pepper

1/4 cup extra virgin olive oil

1 medium celery root, peeled and julienned

1 large Granny Smith apple, julienned (skin on)

One 5-ounce package baby arugula

1/2 cup walnuts, toasted and coarsely chopped


1. In a large bowl, whisk together the anchovies and lemon juice to dissolve the anchovies. Whisk in the salt, and season with pepper. Whisk in the olive oil to make a smooth dressing. (Or process in mini food processor and add to the bowl.)

2. Add the celery root and apple, and toss to coat well in the dressing. Add the arugula and walnut, and toss lightly just to combine. Serve immediately.

- From "Lidia's Mastering the Art of Italian Cuisine" (Knopf)

Per serving (based on 6): 240 calories; 14 grams protein; 6 grams carbohydrates; 4 grams sugar; 19 grams fat; 32 milligrams cholesterol; 659 milligrams sodium; 2 grams dietary fiber.EndText