This Easy Rocket & Parmesan Salad is a restaurant classic that complements almost any dish. Crisp, peppery rocket leaves are tossed with sharp and creamy Parmesan, fresh lemon juice and olive oil.
Rocket’s mild peppery notes, accentuated by the acidic lemon juice cut through the richness of meats, adding a refreshing lightness to your meal when paired with carb-heavy mains.
Despite being a simple, easy recipe, this salad definitely deserves its place at the table. A classic side dish embraced by restaurants worldwide, it serves as a canvas for creative add-ins, offering endless possibilities.
With only a few fresh ingredients you can whip up this classic salad in less than 5 minutes!
Additional add in’s
- Toasted Nuts: Walnuts, pecans, almonds, cashews, hazelnuts
- Mixed Seeds: Sunflower seeds, pepitas, toasted sesame, etc.
- Tomatoes: Grape, cherry, medley, perino, etc.
- Cheese: Feta, blue vein, manchego, bocconcini
- Fruits: Strawberries, blueberries, raspberries, grapes, apple, mango, pear
- Roast Vegetables: Pumpkin, sweet potato, carrots, tomatoes
- Fresh Herbs: Parsley, basil, dill, chives
- Grilled Vegetables: Asparagus, zucchini, capsicum, eggplant, mushrooms
- Blanched Greens: Green beans, snow peas, sugar snap peas, edamame
Feel free to mix and match the add in’s according to your preferences and pantry availability. While the recipe suggests a simple lemon juice and olive oil dressing, a balsamic dressing is another popular option.
The possibilities are endless! Remember, for optimal freshness, dress the salad just before serving to prevent the lemon juice and oil from making the rocket limp. You can prepare everything in advance and dress the salad right before bringing it to the table for a perfect presentation.
Easy Rocket & Parmesan Salad
Ingredients
- 120g packet fresh rocket leaves
- ½ lemon, juiced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon each of sea salt and cracked black pepper
- ¼ cup shaved parmesan (See Notes)
Instructions
- Place rocket leaves into a serving bowl. Squeeze over the lemon, drizzle with the olive oil and season with salt and pepper. Toss with clean hands.
- Sprinkle over the shaved parmesan and serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MAKE AHEAD
This salad, being so quick and easy to best prepared just before serving. You can though however, have the rocket in a bowl and the cheese ready. Dress with lemon juice and oil just before serving or the salad will go soggy. - PARMESAN
You can use the purchased shaved parmesan you get at the supermarket but making your own is much nicer. Using a block of parmesan, shave off long pieces using a vegetable peeler.
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