Rocket Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan
- Preparation Time5 mins
- Serves4
- DifficultyEasy
2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
5 ounces rocket, 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 rocket, 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.