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.

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