Ingredients
2 tablespoons Sabatino Tartufi Lemon Oil
3 ounces fresh arugula
1/8 teaspoon salt
1 ounce thinly sliced parmesan
½ green apple, thinly sliced
1 lemon wedge, optional
3 ounces fresh arugula
1/8 teaspoon salt
1 ounce thinly sliced parmesan
½ green apple, thinly sliced
1 lemon wedge, optional
Method
- In a large bowl, whisk together the lemon olive oil, salt, and optional fresh lemon juice.
- Add the arugula, and toss to coat. Arrange the thinly sliced apples on the bottom of each plate, and top with the arugula.
- With a very sharp knife or a vegetable peeler, shave the parmesan into large shavings and arrange them on the arugula.
Shop the Recipe
Read More
Duck Liver & Truffle Fegatini By Chef Sharon Damante
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Sharon Damante
Read more
Umbrian Pork & Sabatino Truffle Ragù with Pappardelle by Chef Joseph Antosiak
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Joseph Antosiak.Chefs Notes This dish thrives on restraint—truffle supports the pork, never dominates it. Each element delivers co...
Read more
White Cake with White Truffle Cashew Crumble
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Travis Hall.
Read more