Arugula and Carrot Salad With Walnuts and Cheese

5.0(207)

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.

by Martha Rose Shulman

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Easy, Quick

Servings

Serves four to six

Total time

10 min

Calories / serving

172 kcal

Ingredients (13)

serves

4 cups wild or baby arugulaarugula
2 cups grated carrotscarrot
2 tablespoons broken walnuts (1/2 ounce)walnut
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)parmesan
1 tablespoon finely chopped fresh tarragontarragon
1 tablespoon fresh lemon juicelemon-juice
1 tablespoon sherry vinegarsherry-vinegar
1 teaspoon balsamic vinegarbalsamic-vinegar
Salt to tastesalt
1 teaspoon Dijon mustarddijon-mustard
1 small garlic clove, pureed or finely minced optionalgarlic
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 tablespoons walnut oilwalnut-oil

Instructions (3 steps)

01Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
02In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
03

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Rich recipe — supports nutrition-aware planning.