You can use the oil from the anchovies as part of the total amount of oil–drain the anchovies first then add enough olive oil to make 2/3 cup. The dressing can be made several hours in advance. Keep at room temperature and reheat gently before using.
1 bunch arugula
2/3 c extra-virgin olive oil
2 large garlic cloves, minced
5 to 7 anchovy fillets in oil, drained
1/3 c red or white wine vinegar
pepper, to taste
sliced or chopped hard-boiled egg, for garnish (optional–but tasty)
fresh chopped parsley, for garnish (optional)
1. Thoroughly wash arugula. Remove any tough stems, if you want. Coarsely chop and put into a large bowl. Set aside.
2. In a small frying pan over low heat, heat the olive oil for a minute or two until warm. Add the garlic and cook slowly, stirring frequently, until the garlic gives off a strong aroma, 3 or 4 minutes. Add the anchovies, and using a wooden spoon or heat-proof rubber spatula, mash the anchovies on the bottom of the pan to make them into a paste. Cook slowly until garlic begins to color, another 3 minutes. Pour in the vinegar, stir, add some black pepper to taste, stir again, and pour the hot dressing over the arugula.
3. Toss quickly and either divide the salad among serving plates and garnish with egg and parsley, or sprinkle egg and parsley over all, then serve.