Rocket Salad

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This fresh and zesty Italian style rocket or arugula leaf salad cuts through rich dishes as a delicious side salad or can be enjoyed as a simple lunch dish or starter.

Servings:

Author: Helen Best-Shaw

Prep Time5

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.