Rocket and arugula are both common names for the spicy salad plant Eruca vesicaria, which has dark green, lobed leaves that taste nutty and peppery.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim off any tough stems from: 4 large handfuls of rocket. Wash and spin dry, then keep cool.
Step 2
To make the vinaigrette, mix: 1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar), Salt, Fresh-ground black pepper.
Step 3
Whisk in: 3 to 4 tablespoons extra-virgin olive oil.
Step 4
Start with the smaller amount of oil and taste the dressing with a leaf of the rocket. Add more oil and salt to taste. When ready to serve, toss the rocket with the vinaigrette.
Step 5
With a sharp, sturdy vegetable peeler cut thin curls of: Parmesan cheese or another hard, grating cheese such as pecorino.
Step 6
Scatter the cheese curls over the top of the salad and serve.
Variations
Step 7
Toast 1/4 cup hazelnuts in a 350°F oven until brown. Rub the hot nuts in a kitchen towel to remove the skins. Chop and toss with the rocket. Pine nuts, walnuts, or pecans are delicious, too.
Step 8
Peel and thinly slice 1 or 2 persimmons (see note, page 240) and tuck the slices in the rocket salad.
