Rocket and arugula are both common names for the spicy salad plant Eruca vesicaria, which has dark green, lobed leaves that taste nutty and peppery.

　　

Ingredients

4 servings

　　4 large handfuls of rocket

　　1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar)

　　Salt

　　Fresh-ground black pepper

　　3 to 4 tablespoons extra-virgin olive oil

　　Parmesan cheese or another hard grating cheese such as pecorino

　　

Step 1

Trim off any tough stems from: 4 large handfuls of rocket. Wash and spin dry, then keep cool.

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

Start with the smaller amount of oil and taste the dressing with a leaf of the rocket. Add more oil and salt to taste. When ready to serve, toss the rocket with the vinaigrette.

　　

Step 5

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

　　

Step 6

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

　　

Variations

Step 7

Toast 1/4 cup hazelnuts in a 350°F oven until brown. Rub the hot nuts in a kitchen towel to remove the skins. Chop and toss with the rocket. Pine nuts, walnuts, or pecans are delicious, too.

　　

Step 8

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

　　The Art of Simple Food