Rocket Salad with Parmesan
Rocket and arugula are both common names for the spicy salad plant Eruca vesicaria, which has dark green, lobed leaves that taste nutty and peppery.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim off any tough stems from: 4 large handfuls of rocket. Wash and spin dry, then keep cool.
Step 2
To make the vinaigrette, mix: 1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar), Salt, Fresh-ground black pepper.
Step 3
Whisk in: 3 to 4 tablespoons extra-virgin olive oil.
Step 4
Start with the smaller amount of oil and taste the dressing with a leaf of the rocket. Add more oil and salt to taste. When ready to serve, toss the rocket with the vinaigrette.
Step 5
With a sharp, sturdy vegetable peeler cut thin curls of: Parmesan cheese or another hard, grating cheese such as pecorino.
Step 6
Scatter the cheese curls over the top of the salad and serve.
Variations
Step 7
Toast 1/4 cup hazelnuts in a 350°F oven until brown. Rub the hot nuts in a kitchen towel to remove the skins. Chop and toss with the rocket. Pine nuts, walnuts, or pecans are delicious, too.
Step 8
Peel and thinly slice 1 or 2 persimmons (see note, page 240) and tuck the slices in the rocket salad.
