Instructions

1. To prepare the anchovies rinse them off in water. Place in a small bowl and cover with cool water. Let sit for at least a half hour or more.
2. Rinse and dry the anchovies and place on a wooden board. With a sharp knife, gently slit open the belly, from tail to head (which isn’t there actually). Using your fingers, gently flip the anchovy open. The back bone should stick to one side.
3. Using your fingers, gently pull up the back bone, starting at one end. Try not to pull up any of the flesh. It’s a bit tricky.
4. Chop the fillets into 1/4 inch pieces and place in the olive oil in a small bowl.
5. Scrub the potatoes, but don’t peel. If they are small, leave them whole, otherwise cut them in half. Place them in a steamer and cook until just done. This should only take 10 to 12 minutes.
6. When the potatoes are done ( you want them cooked, but still firm) place in a bowl. Pour over the olive oil and anchovies and toss. While still warm, add the arugula, and toss. The warmth of the potatoes should wilt the greens. Season with freshly ground black pepper. Serve at room temperature.