If you don’t grow your own arugula, try to buy produce with small leaves for a more tender salad.
Combine the arugula, tomatoes, onion, and fennel in a bowl. Using two wooden spoons, toss to combine. Drizzle the olive oil evenly over the salad and toss well to coat the leaves with the oil. Drizzle the lemon juice evenly over the salad and toss well to combine. Sprinkle with salt and pepper, then toss well to combine. Taste for seasonings.
Claire’s Corner Copia fanatic, I order lunch from Claire’s at least three days a week. Their healthy, delicious, and filling salads make it easy to get protein—from beans, legumes, nuts, and seeds. I love the smoothies, too. But Claire’s is so much more than just a restaurant. For so many of us, it’s a home away from home. When you walk into Claire’s, you feel the love that goes into every single meal. That’s why I keep going back.
Worcester, tournament director, New Haven Open at Yale; and chief marketing officer, Market New Haven
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