Arugula Salad with Shaved Fennel, Orange Supremes, Roselle Hibiscus Vinaigrette, and garnished with Crispy Leeks, and Greek Feta

Our favorite salads always have a lot of flavor and hit every taste bud and texture.  This salad has it all: sweet, sour, bitter, salty, and umami tastes, plus crispy, crunchy, and creamy textures.

One of our friends makes a delicious roselle jam using the roselle hibiscus flowers we grow on our farm; we use that jam to make this vinaigrette which adds a bright lemony flavor and a hint of sourness or tartness to the dressed arugula.

Preparation Time:  30 minutes

Cook Time:  5 minutes for the crispy, fried leeks

Yields:  4 dinner salads or 8 side salads



  • 8 cups arugula
  • 1 small to medium fennel bulb, thinly sliced or shaved
    • 1 cup water
  • 1 navel orange supremed
  • Optional garnish:
    • Leek rings fried until crispy
      • 1 leek, white part sliced into rings and separated
      • 1 tbsp cornstarch
      • 1-2 cups vegetable oil
    • 1/4 to 1/2 cup Greek feta crumbles

Roselle (Hibiscus) Vinaigrette

  • 1 tsp roselle jam
  • 1 tsp red wine vinegar
  • 4 tsp extra virgin olive oil
  • 1 tsp shallots finely diced
  • 1/4 tsp garlic finely diced
  • 1/2 tsp dijon mustard
  • Kosher salt to taste
  • Black pepper to taste

Miz for arugula salad with orange supremes and rosell hibiscus vinaigrette lr-7148.jpg



  • Wash the arugula really well, remove and discard any discolored leaves, drain, repeat two more times, spin dry; place in a large salad bowl; set aside.
  • Wash the fennel bulb, remove any discolored segments, slice thinly using either a mandolin or very sharp knife, wash the slices, place in a bowl, fill with water until the fennel slices are just covered.
  • Supreme the orange
    • You may also purchase canned/jarred orange slices (usually Mandarin oranges) and use them instead.
  • Greek feta
    • Crumble the Greek feta if it isn’t crumbled already; set aside but in the fridge.

Roselle vinaigrette:

  • Add the roselle jam, vinegar, and dijon mustard to a small mixing bowl.
  • Peel and finely dice the shallots and garlic, add to the mixing bowl, whisk to incorporate all the ingredients.
  • While continuing to whisk, slowly drizzle the olive oil; set aside.

Crispy leaks:

  • Wash the leeks very well, cut off the root end and the leafy green tops (save them for stock), slice the leek into 1/4 inch rounds, separate the rings and place them in a bowl of cold water to remove any sand or dirt that may have been in between the layers, drain, spin dry, place in a small mixing bowl, add the cornstarch, mix well to ensure that all the leak rings are coated with the cornstarch.
  • Heat the oil in a medium frying pan to 350F.
  • Carefully add a small portion of the leeks and fry until golden brown (about 2 minutes), remove using a slotted spoon and place on a paper towel-lined plate, continue with the remaining leeks until they are all fried.
  • You are ready to put the salad together.


  • Drizzle the vinaigrette over the arugula, toss well to lightly coat all the leaves.
    • Greens should be only lightly dressed and not drenched in dressing.
  • Place some of the dressed greens onto a salad plate or bowl then add some of the shaved fennel, orange supremes, crispy leeks, and Greek feta crumbles.


Miz for arugula salad with shaved fennel, crispy leeks, and rosell hibiscus vinaigrette lr-7162-2


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