Thursday, January 2, 2014

Arugula and Carrot Salad with Walnuts and Cheese

From the kitchen of One Perfect Bite...I'll wager you can guess what my resolution for the New Year is. Yup! I'm joining the ranks of the rabbit people until I've atoned for the dietary excesses of the holiday. It, unfortunately, is going to take a while, so portion and carb control are going to be my mantra for the next couple of months. I promise not to bore you with my progress, or lack thereof, and I won't make the assumption that you, too are watching your weight. Mums the word! My plan is not to mention this again until I get were I want to go and that's a lot of pounds away. There will be before and after pictures when I hit the finish line. Salads like this one will make the journey a bit easier. I love the play of peppery arugula with the sweet carrots in this salad and the walnut vinaigrette used to coat the greens walnut is inspired. The recipe was develop by Martha Rose Shulman for The New York Times and I think you will love it as much as I do. Here is how the salad and its dressing are made. 

Arugula and Carrot Salad with Walnuts and Cheese...from the kitchen of One Perfect Bite courtesy of Martha Rose Shulman via the New York Times

4 cups baby arugula
2 cups grated carrots
2 tablespoons broken walnuts
1/4 cup grated Parmesan or crumbled blue cheese
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 arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2) In a small bowl or measuring cup, combine lemon juice, vinegars, salt and mustard. Whisk together, and add garlic. Whisk in e oils.
3) Shortly before serving, toss the salad with dressing. Yield: four to six servings.

Cook's note: If you are entertaining, salad ingredients can be combined several hours before serving and refrigerated in a covered bowl. Dressing will also hold for several hours, in or out of refrigerator.

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Beverly said...

I like the way you are thinking.

From the Kitchen said...

I am longing for the freshness of salads right now. O.k., I could stand to lose a pound or twenty (or more) too! I suppose I could get some exercise by shoveling snow--when it stops falling.


Jenn S said...

Ahhhh.. the holidays are so wonderful, but isn't it true that by the first of the year we probably all need to go back to eating healthier. But what fun it was to eat all those yummy treats!

This is a great salad to start the healthy eating off with!!

David said...

Mary, What a nice refreshing salad... Lots of textures and tastes. I just go on the protein and veggies diet to drop the weight after the Holiday excesses. Works for me... Take Care, Big Daddy Dave

Kim G. said...

A great and light salad on the second of january, it looks perfect to start the year perfectly!

Tanna at The Brick Street Bungalow said...

You are sure not alone in this endeavor!! Thanks for sharing this delicious looking salad recipe! Good luck to the both of us! blessings ~ tanna

Food, Fun and Life in the Charente said...

One of my favourite salads, must check and see if there is any rocket left in the garden. Have not done too much out there since our return home.Have a good weekend. Diane

Jeff @ said...

Yup! It's time to shed some weight that I accumulated during the holiday festivities. This salad is perfect for the job.

Melinda said...

Here's hoping that you dson't have to atone for too long.

Salads are good though.

M :)


I have been enjoying lots of salads, after all the Christmas eating ... and this one looks great, too.

Thanks, Mary. Happy New Year.


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