Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
Try this quick and easy salad recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 5 minutes
  • Yield 4 servings
As seen on Dinner At Tiffani's
Ingredients
  • 2 tablespoons freshly squeezed Lemon juice
  • 2 teaspoons Dijon Mustard
  • Kosher Salt and freshly Ground Black Pepper
  • 6 tablespoons Extra-Virgin Olive Oil
  • 142 grams Arugula, thick stems trimmed
  • ⅓ cup roasted, Salted Marcona Almonds
  • ⅓ cup Golden Raisins
  • White Truffle Oil, for drizzling
  • ⅓ cup Parmesan Cheese shavings
Method
  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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