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Arugula salad with shaved Parmesan in a white bowl on a white timber background, styled with olive oil, lemon, and wooden salad servers.

Easy Rocket & Parmesan Salad

A fresh, zesty, 5-minute salad made with peppery rocket, shaved parmesan, lemon juice and olive oil. Light, bright and perfect with almost any meal.
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Prep Time:5 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: 5-minute salad, Arugula salad, Easy green salad, Italian side, Parmesan salad, Rocket salad
Servings: 4
Calories: 95kcal
Author: Kate Brodhurst

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 Note 2)

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

  1. 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.
  2. SHAVED PARMESAN
    Buying pre-shaved parmesan from the supermarket is a real time saver but making your own is so easy and often nicer. Simply take a block of parmesan and shave off long pieces using a vegetable peeler.