Rocket Salad with Balsamic Dressing and Shaved Parmesan Recipe
Introduction
This Rocket Salad with Balsamic Dressing and Shaved Parmesan is a fresh and simple dish perfect as a light starter or side. The peppery arugula pairs beautifully with tangy balsamic and nutty Parmesan for a quick and flavorful salad.
Ingredients
- 150g (5 oz) rocket / arugula (about 4 big handfuls)
- 15g (0.5 oz) Parmesan, shaved finely using a vegetable peeler
- 1 tbsp balsamic vinegar
- 2 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: In a jar, combine the balsamic vinegar, olive oil, salt, and pepper. Shake well until the dressing is fully mixed.
- Step 2: Place the rocket in a large bowl, drizzle with the balsamic dressing, and toss gently to coat all leaves.
- Step 3: Transfer the dressed rocket to a serving bowl, shave the Parmesan over the top, and serve immediately.
Tips & Variations
- For extra crunch, add toasted pine nuts or walnuts on top.
- Swap Parmesan with Pecorino Romano for a sharper flavor.
- If you like a sweeter dressing, add a small teaspoon of honey to the balsamic mixture before shaking.
- Use fresh, high-quality rocket leaves for the best peppery taste and texture.
Storage
This salad is best served fresh. If you need to store leftovers, keep the dressed rocket separate from the Parmesan in an airtight container in the fridge for up to one day. Toss again before serving and shave fresh Parmesan for best results. Avoid dressing the leaves too far in advance to prevent wilting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of lettuce instead of rocket?
Yes, you can substitute rocket with spinach, baby kale, or mixed salad greens, but the distinctive peppery flavor will be milder.
How do I get thin, even Parmesan shavings?
Use a vegetable peeler to carefully shave thin slices from a block of Parmesan. This ensures delicate, even shavings that melt nicely on the salad.
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Rocket Salad with Balsamic Dressing and Shaved Parmesan Recipe
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A fresh and vibrant rocket salad featuring peppery arugula leaves, topped with delicate shavings of Parmesan cheese and dressed in a tangy balsamic vinaigrette. This simple yet flavorful salad makes a perfect starter or side dish, combining crisp greens with the rich umami of aged cheese and the subtle sweetness of balsamic vinegar.
Ingredients
Salad
- 150g / 5 oz rocket (arugula) (about 4 big handfuls)
- 15g / 0.5 oz Parmesan, shaved finely using a vegetable peeler
Dressing
- 1 tbsp balsamic vinegar
- 2 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Make the dressing: In a small jar or bowl, combine the balsamic vinegar, extra virgin olive oil, salt, and pepper. Secure the lid and shake vigorously until the ingredients are fully emulsified and well blended.
- Toss the salad: Place the rocket leaves into a large mixing bowl. Drizzle the prepared balsamic dressing over the greens, then toss gently but thoroughly to ensure all the leaves are evenly coated with the dressing.
- Serve with Parmesan: Transfer the dressed rocket to a serving bowl or plate. Using a vegetable peeler, shave the Parmesan cheese over the top of the salad to add a rich, flavorful garnish. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- Use fresh rocket/arugula for the best peppery flavor and texture.
- Parmesan can be substituted with pecorino for a sharper taste.
- If you prefer a milder dressing, reduce the balsamic vinegar slightly.
- Prepare the salad just before serving to keep the greens crisp.
- This salad pairs wonderfully with grilled meats or as a light appetizer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: rocket salad, arugula salad, balsamic dressing, parmesan salad, Italian salad, simple salad, healthy salad, no-cook recipe
