Recipe courtesy of Tiffani Thiessen

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

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
Save Recipe

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

  1. Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Beet and Goat Cheese Arugula Salad

Lemon Parmesan Chicken with Arugula Salad Topping

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Arugula Salad

Arugula-Mustard Salad

Arugula and Mushroom Salad

Arugula-Corn Salad