White Anchovy and Lemon Arugula Salad

Name: White Anchovy and Lemon Arugula Salad
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 1
Ingredients: 1 handful arugula; 4 tablespoons extra-virgin olive oil, divided; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon plus a pinch freshly ground black pepper; 2 garlic cloves, minced; 4 white anchovies; Pinch chili powder; ¼ cup chopped fresh parsley

Sometimes it’s the simplest ingredients that make a dish. Here, a bitter mix of arugula is complemented by fresh lemon juice and olive oil. It’s full of great fats for ketogenic energy, with a modest amount of protein for a macro balance.

Ingredients

1 handful arugula

4 tablespoons extra-virgin olive oil, divided

1 tablespoon freshly squeezed lemon juice

½ teaspoon plus a pinch freshly ground black pepper

2 garlic cloves, minced

4 white anchovies

Pinch chili powder

¼ cup chopped fresh parsley

Directions Preparing:5 minCooking:4 min

Step 1In a medium bowl, toss the arugula with 2 tablespoons of olive oil, the lemon juice, and ½ teaspoon of pepper.

Step 2In a small skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the garlic and cook for 1 minute. Then add the anchovies and cook for about 1 minute on each side. Stir in the chili powder, parsley, and a pinch of pepper. Cook for another 30 seconds.

Step 3Spoon the coated anchovies on top of the arugula and serve.