Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 8
- Sodium
- 238
- Total: 10 min
- Active: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 8
- Sodium
- 238
- Total: 10 min
- Active: 10 min
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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Kelly F.
Great taste. Unfortunately, I had to sub the fresh lemon juice with key limes, as that is what I had on hand, and I only had regular almond slices, not roasted. Regardless, it still turned out great, I can't wait to try it with lemon juice. The flavor is different, but somehow you definitely want more(according to the kiddos and me). The whole family loved it (4 kids aged 7-16 and the hubby).
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