Rocket Salad Recipe

Prepare rocket

Wash the rocket leaves in cold water, gently swish to remove grit. Spin or pat dry thoroughly with a salad spinner or clean kitchen towels so leaves are dry — this helps dressing cling.

Place the dried rocket leaves in a large serving bowl, leaving room to toss with the dressing.

Using a vegetable peeler, shave the 50 g Parmesan into thin ribbons over a small plate or directly onto the leaves, reserving a few extra shavings for garnish if using.

Make dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 0.5 tsp lemon zest, 0.5 tsp Dijon mustard, 0.5 tsp honey (or maple syrup), 0.25 tsp sea salt and 0.25 tsp freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or close jar and shake) until the dressing emulsifies into a slightly thickened, glossy mixture. Taste and adjust seasoning — add up to 0.5 tsp more lemon juice for brightness or a pinch more salt if needed.

If dressing separates, whisk again briefly before dressing the salad.

Drizzle about two-thirds of the dressing over the rocket in the serving bowl (reserve remainder to avoid overdressing).

Using salad tongs or clean hands, toss the leaves gently but thoroughly so each leaf is lightly coated. Add more dressing only if needed — the leaves should glisten, not be soggy.

Scatter the Parmesan shavings over the dressed rocket. Sprinkle the toasted pine nuts or chopped walnuts (if using) and the reserved extra Parmesan shavings for an attractive finish.

Finish with an extra grind of black pepper and a very light pinch of flaky sea salt to taste. Serve immediately so leaves stay crisp.