Arugula and Carrot Salad with Walnut Dressing

Enjoy the contrast of flavors in this easy recipe from The New York Times.


  • 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


  1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
  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.
  3. Shortly before serving, toss the salad with the dressing.
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