Arugula and Carrot Salad With Walnuts and Cheese

Name: Arugula and Carrot Salad With Walnuts and Cheese
Total time: 10 min
Yield: Serves four to six
Ingredients: 4 cups wild or baby arugula; 2 cups grated carrots; 2 tablespoons broken walnuts (1/2 ounce); 1/4 cup grated Parmesan or crumbled blue cheese (1 ounce); 1 tablespoon finely chopped fresh tarragon; 1 tablespoon fresh lemon juice; 1 tablespoon sherry vinegar; 1 teaspoon balsamic vinegar; Salt to taste; 1 teaspoon Dijon mustard; 1 small garlic clove, pureed or finely minced optional; 1/4 cup extra virgin olive oil; 2 tablespoons walnut oil

By Martha Rose Shulman

Total Time: 10 minutes
Rating: 5(182)
Comments: Read comments

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.

Featured in: Carrots: Digging Deeper for Fall Flavor

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Ingredients

Yield:Serves four to six

4cups wild or baby arugula
2cups grated carrots
2tablespoons broken walnuts (½ ounce)
¼cup grated Parmesan or crumbled blue cheese (1 ounce)
1tablespoon finely chopped fresh tarragon

For the Dressing

1tablespoon fresh lemon juice
1tablespoon sherry vinegar
1teaspoon balsamic vinegar
Salt to taste
1teaspoon Dijon mustard
1small garlic clove, pureed or finely minced optional
¼cup extra virgin olive oil
2tablespoons walnut oil

Ingredient Substitution Guide

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Preparation

Step 1
Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
Step 2
In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
Step 3
Shortly before serving, toss the salad with the dressing.

Tip

Advance preparation: You can combine the salad ingredients several hours before serving and refrigerate in a covered bowl. The dressing will also hold for several hours, in or out of the refrigerator.

Ratings

5 out of 5

182 user ratings

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Comments

David B2 years ago

This has become one of my all time favorite salads since I've been able to track down all of the ingredients and make it as written. Nothing else comes close, and I've tried all kinds of variations and proportions. It's really worth the effort to do it properly.

Theresa SF Bay Area7 years ago

Delicious!

David B2 years ago

I've made this several times and finally tracked down some fresh tarragon which really brought to a whole new level what was already one of my favorites. I'm amazed this didn't become more popular here, and I think it may have to do with all the substitutions. The combination of these specific flavors create such a lovely symbiotic symphony that I entreat anyone reading this to track down the specified ingredients. You'll be glad you did.

NW girl2 months ago

Love the flavors, especially the fresh tarragon.. I shave the carrots into ribbons using my vegetable peeler. It's very pretty that way.

Edgemont Kathy3 months ago

Here’s a tip: You can get Dijon mustard with tarragon in it! And it’s delicious with many kinds of salad.

MHood4 months ago

Love this salad. Toasted walnuts and used blue cheese.

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