10 minutes
A fresh and vibrant salad featuring peppery arugula and savory shaved parmesan, balanced with a simple vinaigrette.
Rocket (Arugula), washed and dried
0 handfuls
tablespoons
to taste
to taste
tablespoons
Parmesan Cheese, shaved
to taste
1. Prepare Arugula
Trim off any tough stems from the rocket (arugula) to ensure the leaves are tender and pleasant to eat. Wash the rocket and spin it dry using a salad spinner.
2. Prepare Vinaigrette
In a small bowl, mix together 1 tablespoon of red wine vinegar, a pinch of salt, and some freshly ground black pepper. Slowly whisk in 3 to 4 tablespoons of extra-virgin olive oil until the mixture is well combined.
3. Toss Salad
Toss the prepared rocket with the vinaigrette in a large bowl, ensuring that the leaves are evenly coated but not drenched.
4. Add Parmesan
Using a sharp, sturdy vegetable peeler, cut thin curls of Parmesan cheese. Scatter these delicate curls over the salad.
Base Greens
Base Greens
Base Greens
Base Greens
Instead of a traditional balsamic or red wine vinaigrette, whisk together a citrus-based dressing using lemon or orange juice, a touch of honey, extra-virgin olive oil, salt, and pepper. The citrus will bring a bright, tangy contrast to the peppery arugula.
Look for bright, crisp leaves with no signs of wilting for a vibrant base.
Dress the salad just before serving and use a light hand to avoid wilting.
A fruity or grassy olive oil adds depth to the salad dressing.
Use fresh lemon juice or high-quality vinegar to lift the flavors in your dressing.
Use a vegetable peeler to create thin shavings that will melt into the warm arugula leaves.
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