Step 1

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

Step 2

In 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 3

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