9 min 1
White Anchovy and Lemon Arugula Salad
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.
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.
Nutrition Facts (per serving of 1)