Arugula Salad

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

Ingredients

  • 12-14 cups arugula, about ¾ pound, well rinsed and drained
  • 12 sweet grape or cherry tomatoes, cut in half
  • 1 small sweet onion (local, Vidalia, or other), sliced into thin rings, separated
  • 1 small bulb fennel, dark green, feathery top cut off and discarded, bottom bulb trimmed and cut in half, and each half cut into thin slices, separated
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice, from about 1 lemon
  • Salt and pepper, to taste

Method

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.

A self-proclaimed 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.

—Anne P. Worcester, tournament director, New Haven Open at Yale; and chief marketing officer, Market New Haven

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