Ingredients
Equipment
Method
- Begin by placing the rocket/arugula in a large bowl. The greens should be crisp and vibrant, forming a beautiful base for your salad. Take a moment to admire their fresh color.
- Next, drizzle the extra virgin olive oil over the greens. The oil should glisten as it hits the leaves, adding richness and flavor. Be generous but controlled; you want to coat the leaves without drowning them.
- Sprinkle the freshly cracked black pepper evenly over the salad. This will add a touch of spice that will elevate the dish. Remember, freshly cracked is always best for maximum flavor!
- Now, it’s time to toss! Gently lift and turn the leaves with your hands or a salad server, ensuring each piece is coated with the olive oil and seasoning. The leaves should look glossy and well-mixed.
- Transfer the dressed salad into a serving dish. You want to showcase the beautiful greens, so choose a wide, shallow bowl or platter. Presentation matters!
- Using a potato peeler, shave Parmesan cheese over the salad in generous curls. The cheese should melt slightly into the greens, enhancing every bite with its rich flavor.
- Finally, drizzle the balsamic glaze over the entire salad. The glaze should be used sparingly; you want to add sweetness without overpowering the fresh greens.
- Serve the salad immediately for the best texture and flavor. Enjoy the crispness of the rocket and the rich toppings as they mingle in each bite.
Notes
If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days. Freshness is key!