Rocket and Parmesan Salad

5 from 1 vote

Rocket and Parmesan Salad is a peppery and tangy side dish made with rocket (arugula) leaves, parmesan shavings, red onions, and tomatoes dressed with a simple dressing consisting of olive oil and balsamic.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 87kcal

Author: Ayla Clulee

Equipment

1 Sharp knife
1 whisk
1 peeler

Ingredients

5 cups baby rocket leaves (washed and dried)
10 cherry tomatoes (halved)
¼ red onion (finely sliced)
½ teaspoon sea salt
⅓ cup parmesan shavings
1 tablespoon extra virgin olive oil
1 tablespoon balsamic glaze

US Customary - Metric

Instructions

Wash and dry the rocket leaves and put them in a large bowl.
Cut the cherry tomatoes in halves and add to the rocket leaves.
Using a vegetable peeler, make long peels of parmesan block the same way you’re peeling a big carrot, and add the shavings to the bowl.
Whisk olive oil, sea salt, and balsamic glaze to make a dressing.
Thinly slice the red onions and add them to the bowl along with the dressing.
Gently toss them to combine with your fingertips and transfer them to individual salad bowls or a large big salad bowl.

Notes

Dress your Rocket Salad at the last minute to avoid the rocket leaves from wilting or becoming soggy before serving.
If your rocket leaves (or any other salad leaves, fresh herbs) are a bit wilted and not looking as fresh, the best way to make them revive is to put them in lukewarm water and soak them for 20 minutes. I have done it many times and works much better than cold or iced water.
Make sure your rocket leaves are totally dried after washing them. The quickest and most efficient way to dry salad leaves is to use a salad spinner. Alternatively, you can shake the salad leaves and drain them in a colander for about half an hour.

Nutrition