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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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  • 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


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.


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)