Vegetable Top Salad with Walnut Dressing

Vegetable Top Salad with Walnut Dressing – Cook with Me: 150 Recipes For The Home Cook – Alex Guarnaschelli
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I love the “nose to tail” vegetable concept behind this salad. You just have to be careful: the flavor of vegetable tops varies from batch to batch.

Published:

January 21, 2021

One bunch of carrot tops can have grassy, lovely, sour flavors. One bunch of beets can have super sweet tops. Then, all that can change. You have to taste the tops and make sure they are on point. When you shop for this salad you want to know about the tops more than the vegetables they are attached to! You are also, hopefully, going to use tops that are hanging around in your fridge. If you have some “droopy” tops, refresh them by soaking in cold water for 20-30 minutes. Then, dry them and cut into the salad. You also need a neutral green, like peppery arugula, mixed in that acts as a home base for all the flavors. The walnuts are best when crushed from whole pieces and untoasted here. They add to the richness of the dressing and round out the bitter edges from the vegetable tops.

Vegetable Top Salad with Walnut Dressing – Cook with Me: 150 Recipes For The Home Cook – Alex Guarnaschelli

Vegetable Top Salad with Walnut Dressing

Prep Time: 10 minutes
Course: Side Dish
Serving Size: 2 - 3
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Ingredients

  • 1 cup walnut halves
  • 2 tsp Cognac
  • ¼ tsp red pepper flakes
  • ¼ cup red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1 cup arugula
  • 3 cups vegetable tops, trimmed of stems, coarsely chopped (Note 1)
  • 1 tbsp honey
  • ½ cup finely grated Pecorino cheese

Instructions

Make the dressing:

  • Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. (If loose, put them in a plastic bag) In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.

Make the salad:

  • Toss the greens with the dressing. Drizzle with the honey and cheese. Serve immediately.

Notes

1: (Examples: 1/2 cup smallish carrot tops, ½ cup turnip or radish tops, 2 cups beet tops) (1/2 cup smallish carrot tops, ½ cup parsley leaves, 2 cups beet tops) You can also mix in other greens like Swiss chard and kale, trimmed of stems and coarsely chopped; flat parsley leaves or celery leaves from the heart are a fun addition too)

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