Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan

Total Time:
5 min
Prep:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 5 ounces arugula, thick stems trimmed
  • 1/3 cup roasted, salted Marcona almonds
  • 1/3 cup golden raisins
  • White truffle oil, for drizzling
  • 1/3 cup Parmesan cheese shavings
Directions
  • Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.

  • Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.


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