Rocket Salad with Parmesan

1. 1

   Trim off any tough stems from: 4 large handfuls of rocket.

2. 2

   Wash and spin dry, then keep cool.

3. 3

   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.

4. 4

   Whisk in: 3 to 4 tablespoons extra-virgin olive oil.

5. 5

   Start with the smaller amount of oil and taste the dressing with a leaf of the rocket.

6. 6

   Add more oil and salt to taste.

7. 7

   When ready to serve, toss the rocket with the vinaigrette.

8. 8

   With a sharp, sturdy vegetable peeler cut thin curls of: Parmesan cheese or another hard, grating cheese such as pecorino.

9. 9

   Scatter the cheese curls over the top of the salad and serve.

10. 10

    Toast 1/4 cup hazelnuts in a 350F oven until brown.

11. 11

    Rub the hot nuts in a kitchen towel to remove the skins.

12. 12

    Chop and toss with the rocket.

13. 13

    Pine nuts, walnuts, or pecans are delicious, too.

14. 14

    Peel and thinly slice 1 or 2 persimmons (see note, page 240) and tuck the slices in the rocket salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.