Arugula and Carrot Salad With Walnuts and Cheese
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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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
- 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
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
172 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Theresa SF Bay Area
Delicious!
David B
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.
David B
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.
marie k
Made as written and it is very good. Next time I will double the walnuts (toasted) and use blue cheese instead of Parmesan. It is really yummy!
Meme
Fabulous salad with blue cheese. Make as written. Healthy and delectable. It keeps well if you portion it and hold the dressing. Can make ahead and then throw it together.
New England B
Thank you, MRS and NYT cooking hive mind! We had a vegetable emergency and this recipe was the best fit for our ingredients. Delicious and easy too! Used sliced almonds instead of walnuts and all EVOO, dried tarragon and a little baby spinach. We'll make it again.
Greek Drama Queen
I am addicted to this salad. I've made it countless times since last summer and it's always great. Worth the effort to find tarragon and to toast the walnuts.
marie k
Made as written and it is very good. Next time I will double the walnuts (toasted) and use blue cheese instead of Parmesan. It is really yummy!
David B
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.
David B
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.
Maura
So good. Used champagne vinegar instead of sherry and an aged white balsamic. Toasted walnuts, parm, next time more tarragon. ALL the carrots - delish.
Liz
I will definitely make this again. I did not have fresh tarragon, so I just added dried tarragon to the dressing and used safflower oil in place of walnut oil. I also dry roasted the walnuts in a pan before adding them to the salad. Quick, easy and delicious!
ducky
Used toasted slivered almonds instead of walnuts Used blue cheese Yummy
Clare
I omitted cheese. Good, but bland. I didn't have sherry vinegar, so substituted apple cider vinegar. Don't know if it made any difference
Coco
Such a delicious combination. Also excellent on a sandwich the next day!
Cynthiasechrest
This was a delightful salad - clear, crisp and filling. I omitted the cheese for a vegan recipe and did not miss it! Five stars
Mmkhan
Fantastic! Became a new addition to my salad rotation. My whole family loved it.
Maria
Easy and very tasty. I didn't have sherry vinegar so I used jerez vinegar. I think some fresh apples might have balanced nicely with the salad as well.
Jane S.
Didn't have walnut oil, and substituted cider vinegar for the sherry vinegar. Seemed to work just fine. Delicious.
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