Arugula & Parmesan Salad

Easy to make. Truffle oil is optional.

In British parts of the world, this is referred to as a Rocket and Parmesan Salad. In London, it’s always breathtakingly overpriced. This is one of the easiest salads I’ve ever made.

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For the salad base

• large bowl of arugula (Preferably the spicy kind from a farmer's market)

• Parmesan cheese shavings

• salt and pepper

For the dressing

• ½ cup good olive oil

• 4 tablespoons truffle oil (optional)

• ¼ cup lemon juice

• ¼ cup white wine vinegar

Instructions

Make Dressing: Whisk together the olive oil, truffle oil, lemon juice, and white wine vinegar in a small bowl or jar.

Toss: Toss the dressing with a large bowl of arugula.

Add Cheese: Mix in a generous amount of shavings from a large chunk of Parmesan cheese (use a vegetable peeler and make large thin strips of the cheese).

Finish: Add salt and pepper to taste and serve immediately.