Recipe >Salad
Rocket Salad
Super quick to make with mature and sophisticated flavours.

Easily adapted with the addition of other ingredients to create new salads. Try adding gently smoked white fish or other crisp spring vegetables and cheeses.

Serves 4

Ingredients
2 - 3 bunches of rocket
1 Tblsp olive oil
Sea salt and cracked black pepper
85ml / 3fl oz balsamic vinegar
To serve parmesan cheese (about 30g / 1oz)

Mise-en-Place:
Wash the rocket
Use a peeler to shave some slices of parmesan cheese

Method:
Make the balsamic syrup:
Place the balsamic syrup into a saucepan
Heat rapidly until it boils down to a thick syrup
The syrup is done when it is thick, sweet to the taste and when poured onto a cold plate forms a thin line that doesn't puddle

Bring together:
In a large mixing bowl; toss the rocket leaves with the shaved parmesan and season lightly with a pinch of sea salt and cracked black pepper

Serve with the balsamic vinegar

Adjust:
The balsamic syrup:
Too thick: Add a little hot water
Too thin: Continue boiling to reduce to a syrup

Presentation:
Using a teaspoon trickle the balsamic vinegar onto a plate in the pattern of your choice
Use your hand to collect some of the rocket. Squeeze the leaves lightly to encourage them to bunch together
Gently place the leaves on the serving plate, aim for centre height
Serve

Chef Insight:
Rocket is a plant native to the mediterranean. It's leaves taste of pepper and is also known as 'arugula' or 'roquette'. Cooking the leaves reduces the pungency of its flavours