Arugula/Fennel Salad

Note: On New Year’s Eve, we went to a restaurant where I ordered an arugula/fennel salad with olive oil and lemon juice. It was very tasty, but not very colorful, so I made my own version.

Utensils: Cutting board & knife, serving bowl
Prep. Time: 10-15 minutes
Cook. Time: None
Category: Gluten-Free, Vegan


1 cup of arugula without stems, washed & drained well
1/2 cup frisee or other lettuce of your choice, washed & drained well
one or two clementines or tangerines, peeled and cut into smaller pieces (seeds removed)
one piece of fennel bulb, cut into thin slivers or crescents (The bulb tends to be curved)
macadamia nut oil or other mild oil
lemon juice
dash of sea salt
5 spice powder or nutmeg (optional)


1. Wash and drain the lettuce(s) and be sure they are dry, either by spin-drying or wrapping the greens in a tea towel.
2. Add fennel slivers.
3. Toss with macadamia nut oil (1 -2 tablespoons) and half as much lemon juice. Add a dash of sea salt and 5 spice powder and toss again. Serve chilled.

Note: Since arugula and frisee are both a little strong, the addition of clementines and 5 spice powder or nutmeg seem to provide a mildly sweet counterbalance.

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