SERVES 4 D P C
2 celery stalks
4 small handfuls of arugula
12–16 brine-cured anchovy fillets, halved lengthwise
1½ tbsp extra virgin olive oil
salt and pepper
thick lemon wedges, to serve
1. Quarter the celery stalks lengthwise and slice into 3-inch/7.5-cm sticks. Soak in a bowl of ice-cold water for 30 minutes, or until crisp and slightly curled, then drain and pat dry with paper towels.
2. Place a small pile of arugula in 4 shallow serving bowls. Arrange the celery and anchovy fillets attractively on top. Spoon over a little oil and season with salt and pepper, bearing in mind the saltiness of the anchovies. Serve with thick lemon wedges.