Rocket Salad Recipe

Name: La Cucina Melbournes Rocket Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 cups rocket (arugula), packed; 1 cups cherry tomatoes, halved; 0.25 cups red onion, very thinly sliced; 1 cups Parmesan cheese, shaved; 2 tablespoons toasted pine nuts (optional); 3 tablespoons extra-virgin olive oil; 1 tablespoons balsamic vinegar; 0.5 teaspoons Dijon mustard; 0.5 teaspoons honey or maple syrup; 0.5 teaspoons lemon juice (fresh); 0.5 cloves garlic, minced; 0.5 teaspoons salt; 0.25 teaspoons black pepper, freshly ground

Inspired by La Cucina Melbourne

Time15m

Serves2

Served with Shaved Parmesan & Balsamic Dressing

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Ingredients

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Salad

5 cups rocket (arugula), packed

1 cups Cherry tomatoes, halved

1/4 cups red onion, very thinly sliced

1 cups Parmesan cheese, shaved

2 tablespoons toasted pine nuts (optional)

Balsamic dressing

3 tablespoons extra-virgin olive oil

1 tablespoons Aged balsamic vinegar

1/2 teaspoons Dijon mustard

1/2 teaspoons honey or maple syrup

1/2 teaspoons lemon juice (fresh)

1/2 cloves Garlic, minced

1/2 teaspoons Celtic sea salt

1/4 teaspoons Black pepper, freshly ground

Method

Salad

Prepare salad ingredients

Wash and spin the rocket thoroughly in a salad spinner, then pat dry with paper towels. Trim any thick stems. Place the dry rocket in a large serving bowl. Halve the cherry tomatoes and add them to the bowl. Thinly slice the red onion and separate the rings; add to the bowl.

Add cheese and nuts

Just before serving, shave the Parmesan using a vegetable peeler to produce thin curls. Scatter the shaved Parmesan over the top of the salad. If using, toast the pine nuts in a small dry skillet over medium heat, shaking the pan frequently until golden (1–2 minutes); cool slightly and sprinkle over the salad.

Balsamic dressing

Make dressing

In a small bowl or jar combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic and fresh lemon juice. Whisk briefly to combine. Slowly stream in the olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness if needed (add a little more honey or a splash more vinegar).

Dress salad

Drizzle about 2 tablespoons of the dressing over the rocket and tomatoes and toss gently with tongs until evenly coated. Taste and add more dressing if desired, but avoid overdressing. Finish with additional shaved Parmesan and freshly ground black pepper.