Rucola Salad

Method

1. 1

   Rinse the rocket

   Rinse the rocket in a bowl of cool water, swishing gently until any grit settles.

2. 2

   Dry the rocket

   Spin or pat the rocket thoroughly dry until no water remains on the leaves.

3. 3

   Shave the Parmesan

   Use a vegetable peeler to shave the Parmesan into thin curls.

4. 4

   Whisk the dressing

   Whisk the lemon juice, olive oil, mustard, water, salt and pepper until combined and lightly emulsified.

5. 5

   Dress the rocket

   Add enough dressing to coat the rocket lightly, tossing gently so the leaves stay crisp; reserve any excess.

6. 6

   Adjust the seasoning

   Taste a leaf and adjust with a little more salt, pepper or lemon juice until the seasoning tastes balanced.

7. 7

   Finish the salad

   Arrange the rocket on a serving plate and scatter the Parmesan curls over the top.

8. 8

   Serve

   Serve straight away while the leaves are crisp.

Tips

• You may not need all the dressing; add only enough to coat the leaves lightly.
• Use a vegetable peeler for broad Parmesan curls.
• Taste the dressed rocket before adding extra salt, as Parmesan is already salty.

Swaps

• Use shaved Pecorino in place of Parmesan.
• Use a mild vinegar in place of the lemon juice, adjusting to taste.

Storing

Best served straight away. Keep any undressed rocket and leftover dressing separate in covered containers in the fridge, and use within 1 day.