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
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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 


  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.
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