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
Scale
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
