Arugula Salad with Lemon & Truffle Oil Dressing

Posted by on Apr 10, 2013 in Food | 0 comments

Arugula Salad with Lemon & Truffle Oil Dressing

This will be the only salad you make.  It’s too easy and too tasty not to make it a regular in your meal plans.

And if you share like Y & I do, it’s only ONE BOWL to tidy up!

Perfect for road food.

 

 

 

Ingredients:

  • 4 cups baby arugula
  • 1/4 cup shaved Parmesan cheese  (just very finely sliced off the end of the block; NOT grated)
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon, squeezed)
  • 1 1/2 teaspoons truffle oil
  • pinch of sea salt
  • freshly ground black pepper (to taste)
  • sliced pears (optional)
  • 1/4 cup toasted walnuts (optional)
  • soft-poached eggs (optional)

Directions? Easy peasy.

Dump the baby arugula into large bowl.  Squeeze half a lemon over the arugula (zest the lemon if you like and add the grated rind to the bowl as well). Toss the shaved Parmesan cheese on top of the arugula.  If you’re adding pears, add pear slices or cubes to the bowl now.  If you’re adding toasted walnuts, toss those on top as well.  Drizzle everything in the bowl with truffle oil (white truffle or black truffle, both taste lovely).  Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.  Mix all those lovely things together.

Pile your delicious salad on plates. If you’ve poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad – sounds weird, but trust me it is GOOD!).

Or just dig in and enjoy your salad without the poached egg. It’s delicious either way.

Arugula Salad with Lemon & Truffle Oil Dressing
Author: 
Recipe type: Salad
Cuisine: Quick & Easy
 

If you share like Y & I do, it’s only ONE BOWL to tidy up! Perfect road food.
Ingredients
  • 4 cups baby arugula
  • ¼ cup shaved Parmesan cheese (just very finely sliced off the end of the block; NOT grated)
  • ½ teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice (about ½ a lemon, squeezed)
  • 1½ teaspoons truffle oil
  • pinch of sea salt
  • freshly ground black pepper (to taste)
  • sliced pears (optional)
  • ¼ cup toasted walnuts (optional)
  • soft-poached eggs (optional)

Instructions
  1. Dump the baby arugula into large bowl.
  2. Squeeze half a lemon over the arugula (zest the lemon if you like and add the grated rind to the bowl as well).
  3. Toss the shaved Parmesan cheese on top of the arugula. If you’re adding pears, add pear slices or cubes to the bowl now.
  4. If you’re adding toasted walnuts, toss those on top as well.
  5. Drizzle everything in the bowl with truffle oil (white truffle or black truffle, both taste lovely).
  6. Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
  7. Mix all those lovely things together.
  8. Pile your delicious salad on plates. If you’ve poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad – sounds weird, but trust me it is GOOD!).
  9. Or just dig in and enjoy your salad without the poached egg. It’s delicious either way.

 

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