Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
By á-9003
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4.5/5
(2 Votes)
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
Details
Adapted from cookingchanneltv.com
Preparation
Step 1
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.
Recipe courtesy of Tiffani Thiessen
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