Sunday, 23 August 2009
Rocket grows so easily in Zimbabwe that this salad could become a staple in your collections. It can accompany any chicken or egg dish or be used as a starter. 1/2 pound fresh rocket
1/4 pound Parmesan - in one piece === LEMON VINAIGRETTE === 1/4 cup freshly-squeezed lemon juice - (2 lemons) 1/2 cup good olive oil 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper Fill a sink with cold water and toss the rocket for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the rocket to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.