Rocket And Shaved Parmesan Recipe

Prepare greens

Rinse the rocket (arugula) in cold water and dry thoroughly using a salad spinner or clean towels. Trim any thick stems. Place the dry leaves in a large serving bowl and gently fluff to separate.

Add tomatoes (optional)

If using cherry tomatoes, halve them and scatter over the rocket so they will be dressed with the vinaigrette and add sweetness and color.

Add shaved Parmesan

Using a vegetable peeler, shave 60 g of Parmigiano-Reggiano directly over the top of the greens in long ribbons. Reserve a little extra for finishing if desired.

Make the vinaigrette in a small bowl or jar: add 1 tbsp fresh lemon juice, 1 tsp white wine (or sherry) vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Whisk or shake to combine.

While whisking constantly, slowly stream in 3 tbsp extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust: add more lemon juice for acidity, a pinch more salt if needed, or 1–2 tsp water to loosen if too thick.

Dress the salad: pour the vinaigrette over the rocket and gently toss with clean salad tongs or your hands to coat leaves evenly. Toss just enough to lightly dress — you can always add more dressing to taste.

Add toasted nuts: sprinkle 2 tbsp lightly toasted pine nuts or walnuts over the top for crunch.

Final touch: grate a little extra Parmigiano-Reggiano over the salad if you like and finish with finely grated lemon zest (about 1 tsp) for a bright, aromatic lift. Give one final gentle toss.

Serve immediately: transfer to individual plates or serve from the bowl. This salad is best eaten right away so the rocket stays crisp and the shaved Parmesan keeps its texture.