Arugula Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

If you don’t grow your own arugula, try to buy produce with small leaves for a more tender salad.


  • 12-14 cups arugula, about ¾ pound, well rinsed and drained
  • 12 sweet grape o


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.