A simple rocket salad is one of the simplest and tastiest recipes. Sharp and peppery rocket or arugula leaf makes the the most refreshing green salad with parmesan shavings, toasted pine nuts and a delicious dressing.
Rocket salad
Rocket can be divisive. Hot, peppery and bitter, not everyone loves it, but for those who do, it is indispensible.
See also
- try this pesto salad dressing for an explosion of fresh basil flavour
- tomato and mozzarella salad is another delicious Italian classic
- another pure and simple salad, carrot salad is the French bistro favourite
Whether you call rocket, rucola or arugula, this assertive brassica leaf packs quite a punch in a freseh green salad. An Italian favourite, this recipe for rocket salad makes the perfect foil to rich pasta dishes and pizza, or a lovely light starter.
That leafy heat pairs perfectly with a little rich Italian cheese, zesty lemon, crunchy pine nuts and a thick, sweet a balsamic vinegar dressing.
Why make rocket salad
- light but full of flavour
- effortless
- classic Italian style
Rocket salad ingredients
- Rocket/argula – I’m not a fan of bag salad but you can’t just buy a head of rocket, so get the freshest bag you can and check that there are no squashed or slimy leaves.
- Parmesan – Parmigiano Regianno or a similar hard grana style cheese (the classic version is not vegetarian but you can find substitutes)
- Lemon – unwaxed, as you want the zest
- Pine nuts – for a delicious crunch
- Balsamic dressing – If you don’t have any made up, you can whip up enough for the salad very quickly. You will need:
- Balsamic vinegar
- Extra Virgin Olive oil
- Dijon mustard
- Pepper and salt
Using pine nuts
Pine nuts or pine kernels are the seed of pine trees, formed within the familiar pine cones. There are about 20 species of pine used to produce edible pine nuts. They are not a true nut and not associated with nut allergies.
Allergies to pine kernels are relatively rare but some people do experience a sensitivity, sometimes called ‘pine mouth’ that produces a lingering unpleasant metallic taste.
This is not usually a consistent sensitivity to all pine nuts and is more often associated with raw pine nuts. Some people seem to find Chinese pine kernels more of a problem, which suggests it might be particular species of pine that triggers them.
Researchers don’t seem to have got to the bottom of what causes pine mouth sensations but it is not an allergy in the traditional sense and does not seem to be a health risk – just a major irritation.
If you are prone to a bad reaction, make sure you toast your pine nuts well before eating. They taste better that way anyway, and that is what I have done in this rocket or arugula salad recipe.
How to make rocket salad – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Toast the pine nuts in dry a medium pan over a low heat. Shake the pan every 10 seconds of so. Do not take your eyes off them, as they can go from raw to burned in a flash.
If you are used to toasting them you can live more dangerously and turn the heat up.
Once they are done turn them out of the pan onto a plate to stop them cooking.
Step Two – Wash the rocket, and gently pat dry with a clean tea towel, or give a good spin in the salad spinner. Transfer to a serving bowl.
Use a zester to sprinkle thin strips of lemon zest directly over the rocket.
Helen’s Fuss Free Tip
No zester? Not a problem use a fine microplanetype grater. Having said that, I prefer the larger pieces a zester produces.
Step Three – Now shave the parmesan over the rocket salad. I tend to use a vegetable peeler for this and find it the easiest option.
Step Four – Scatter the toasted pine nuts over the parmesan and rocket salad
Step Five – Drizzle with the dressing. If you don’t have any already made up, follow these instructions for balsamic dressing.
Serving suggestion
This deliciously simple rocket or argula parmesan salad makes a tasty starter or light lunch, or a delicious side salad to rich Italian dishes.
Variations
- Try giving the same treatment to other bitter leaves. If you don’t have rocket/arugula for your salad, watercress or American land cress would work well in this recipe. Use spinach for a less bitter leaf.
- Try toasted walnuts instead of pine kernels.
- Use crumbled gorgonzola instead of parmesan.
Storage
Best served right away, so make the dressing up ahead and assemble when you are ready to eat.
Hints and tips
All quantities are approximate, and you can adjust to taste. This salad is best served freshly assembled, but you can get ahead if you need to:
- Toast the pine nuts.
- Make the dressing up. Keep it in the fridge but remove half an hour before serving to warm up.
- Wash and spin the leaves, and then keep them in the fridge.
- It will only take about 3 minutes to zest the lemon and assemble the salad when you are ready to eat.
FAQs
The Italians seem to have been the first Europeans to develop a real enthusiasm for Eruca vesicaria as a salad leaf (it was considered an aphrodisiac in the ancient world).
The standard Italian name is rucola but there are also regional names. Rughetta and ruchetta in the north became roquette in France and rocket in the UK and other parts of the English-speaking world, while aruculu in Calabria gives rise to arugula in American English.
You can prepare ahead (see hints and tips) but don’t make up the salad in advance. Most salads are best made just before you want to eat.
Leafy greens are good for you! Enjoy them.
More salads
- Easy Asian slaw – fresh, crunchy and zesty with no mayo
- Celeriac remoulade – simple French style
- Courgette salad – make the most of a summer harvest
- Find more salad ideas
Rocket Salad
Ingredients
- 1 bag rocket (arugula) leaves
- 1 unwaxed lemon (zest about a quarter of the lemon)
- 10-15 g shaved parmesan/grana cheese
- 1 tbsp pine nuts
- 2 tbsp balsamic dressing
For the balsamic dressing
- 10-15 ml good balsamic vinegar
- 20-30 ml olive oil
- ? tsp Dijon mustard
- salt and black pepper
Instructions
- Toast the pine nuts in a dry frying pan over a moderate heat. Be careful not to burn them.
- Wash and dry the rocket. Place it in a serving bowl and zest a quarter of the lemon onto the leaves.
- Shave the parmesan onto the salad. You can use a vegetable peeler if you don't have a cheese parer.
- Scatter the pine nuts over the salad.
- Put the dressing ingredients in a jar, screw the lid on tight and shake well. Drizzle the dressing over the salad and serve.
Notes
Storage
Best served right away, so make the dressing up ahead and assemble when you are ready to eat.Hints and tips
All quantities are approximate, and you can adjust to taste. This salad is best served freshly assembled, but you can get ahead if you need to:- Toast the pine nuts.
- Make the dressing up. Keep it in the fridge but remove half an hour before serving to warm up.
- Wash and spin the leaves, and then keep them in the fridge.
- It will only take about 3 minutes to zest the lemon and assemble the salad when you are ready to eat.
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