Wilted Arugula with Anchovy and Garlic Dressing Recipe | James Beard Foundation
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.
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Ingredients
- 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
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