I love this salad, especially this time of year when the arugula and herbs are fresh from the garden.  It is a simple salad to put together and is enhanced by a lemon balsamic dressing and Parmesan. It is healthy and ready in minutes. 

Servings: 6 servings


For the arugula salad:

  • 5  ounces arugula  (roughly 5 cups) 
  • 1 – 2 ounces french sorrel (roughly 2 cups)
  • 4 medium carrots shaved into ribbons or 1 cup grated carrots 
  • 1 pint cherry tomatoes (cut into halves) 
  • 1/3 cup large Parmesan shavings —don’t skip this; I like to shave mine right off of the block with a vegetable peeler.
  • 3 tablespoons  chopped sunflower seeds or chopped nuts of choice (toasted and chopped walnuts, pecans, pistachios, sliced almonds, or pine nuts are great options)
  • 1 tablespoon chopped mild fresh herbs of choice (chives, parsley, tarragon)

For the dressing:

  • 2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon) 
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
French Sorrel
  1. Place the arugula, carrots, and tomatoes in a large bowl.
  2. In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid.) 
  3. Drizzle enough over the arugula to moisten it, then toss to combine.
  4. Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.