Insalata Rucola Recipe

Prepare rocket

Wash the rocket (arugula) thoroughly in cold water. Spin or pat dry until leaves are dry to the touch so dressing will cling. Remove any thick stems and transfer to a large salad bowl.

Prepare tomatoes

Rinse the cherry tomatoes and pat dry. Halve them (or quarter if larger) and add to the bowl with the rocket.

Onion (optional)

If using red onion, separate into very thin slices and soak briefly in cold water for 5 minutes to mellow sharpness, then drain and pat dry. Add to the salad bowl.

Add cheese

Using a vegetable peeler, shave Parmigiano-Reggiano into thin ribbons and add most to the salad, reserving a few shavings for garnish.

In a small bowl or jar combine the lemon juice, white wine vinegar, Dijon mustard and honey (if using). Whisk or shake until blended.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Season the dressing with salt and freshly ground black pepper. Taste and adjust acidity or sweetness: add another 1/2 tsp lemon juice or 1/4 tsp honey if needed.

Reserve about 1 tablespoon of dressing for garnish (optional).

Drizzle about 2 tablespoons of the dressing over the rocket, tomatoes and onion in the salad bowl. Toss gently but thoroughly with clean hands or salad tongs to coat ingredients evenly without bruising the leaves.

Taste and add more dressing if needed (up to the remainder). Adjust seasoning with a pinch more salt and pepper if desired.

Transfer salad to a serving plate or keep in the large bowl. Scatter the reserved Parmigiano shavings over the top and sprinkle the toasted pine nuts or walnuts if using.

Finish with a light drizzle of the reserved dressing or a final small grind of black pepper and serve immediately.