Skip to content


Your cart is empty

Arugula Salad with White truffle olive oil dressing

print this page

arugula salad

*image from food network


2 Tablespoons freshly squeezed lemon juice and lemon rind 

2 teaspoons Dijon mustard - to help emulsify the dressing  

Kosher salt and freshly ground pepper

White truffle olive oil to drizzle 

6 Tablespoons Arbequina Extra Virgin olive Oil 

5 ounces Arugula or Brussels sprouts shredded 

1/3 cup marcona almonds or slivered almonds 

Golden raisins - optional 

Parmesan cheese - grated or shaved


Whisk together the lemon juice and rind, mustard, salt and pepper. Whisk in the olive oil.

Add the arugula, almonds, raisins and toss to coat. Transfer to a serving platter and drizzle with white truffle oil and shaved Parmesan. 

*recipe adaped from Food Network Tiffani Thiessen