This one is from Hailey’s sister, Madison! She visited us as we worked on a bunch of grilled recipes for Fourth of July. When she asked if she could bring anything along, we said “Yes! Please bring salad!” because with all the yummy (but cheesy and rich) dishes we made for the Fourth needed something lighter to balance it all out. Don’t worry, those recipes are coming to you next week just in time for your grocery run for America’s favorite cookout day.
But when she brought this out I was not expecting so much flavor and texture in a last minute salad! She literally asked the night before what to bring and then turned up with this one. We asked her to let us post the recipe so that everyone can enjoy this arugula salad full of toasted walnuts, shaved parmesan and tart dijonnaise.
Toasted Walnut and Dijonnaise Salad
Crisp and refreshing arugula salad full of toasted walnuts, shaved parmesan and tart dijonnaise.
Makes: 6 servings
- 8 oz Arugula
- 4 oz Walnuts, raw
- 1/4 cup shaved Parmesan
- 1/4 cup cherry tomatoes sliced in half
- 2 tsp Lemon Zest
- 1/4 cup Mayo
- 2 TBSP Dijon Mustard
- 2 TBSP Lemon Juice
- 1 TBSP Red Wine Vinegar
- 2 cloves garlic, minced
- 3 TBSP Olive Oil
- Salt and Pepper to taste
- Preheat oven to 350 degrees. In a small bowl, combine chopped walnuts, one clove of minced garlic, a pinch of salt, 1 TBSP of olive oil and 1 teaspoon of the lemon zest. Place on baking sheet and toast for 5 minutes.
- In a small bowl, whisk together the mayo, dijon mustard, lemon juice, red wine vinegar, and the remaining lemon zest and garlic.
- Dress the arugula in a large bowl with the Dijonnaise and toss in the tomatoes. Top with toasted walnut and parmesan cheese. Drizzle with remaining olive oil. Enjoy!