Rocket & Parmesan Side Salad Recipe

Prep rocket

Wash rocket (arugula) leaves in cold water, using a salad spinner or by gently drying between clean kitchen towels. Remove any tough stems and tear larger leaves to bite-sized pieces. Place the cleaned leaves in a large salad bowl and set aside chilled until ready to dress.

Shave Parmesan

Use a vegetable peeler or a microplane to shave or flake the Parmesan into thin shavings. Reserve about 1 tablespoon extra for finishing if using the optional garnish.

In a small bowl or jar, combine the lemon juice, lemon zest, Dijon mustard, and honey (if using). Whisk or shake to emulsify while slowly adding the extra-virgin olive oil until the dressing is smooth and slightly thickened.

Season the dressing with sea salt and freshly ground black pepper to taste. Taste and adjust — add a little more lemon if you want brighter acidity, or a pinch more honey for balance.

Just before serving, drizzle about 2 tablespoons of the dressing over the rocket in the salad bowl. Gently toss the leaves with tongs or by hand until they are evenly coated. Add more dressing sparingly if needed; the salad should be lightly dressed, not drenched.

Scatter the Parmesan shavings over the dressed rocket and toss once gently to distribute. If using, sprinkle the toasted pine nuts or chopped walnuts and the reserved extra Parmesan shavings on top for texture and presentation.

Serve immediately as a side salad alongside main courses. Leftover dressing can be stored in the refrigerator for up to 3 days; keep greens separate until ready to serve.