Rocket salad with parmesan

	serves 4
	prep 10 mins

Ingredients:

100ml (3 ½ fl oz) extra virgin olive oil
4 tbsp fresh lemon juice
2 tsp sea salt
large bunch of rocket
freshly ground black pepper
45g (1 ½ oz) Parmesan cheese

Prepare Ahead:

Wash the rocket and refrigerate, wrapped in kitchen paper; shave the Parmesan.

Preparation:

1 - Whisk together the olive oil, lemon juice, and sea salt in a large non-metallic bowl. Add the rocket leaves and toss together.

2 - Arrange the dressed leaves on a serving platter.

3 - Use a potato peeler to shave the Parmesan. Scatter these shavings over the rocket, add a generous amount of freshly ground pepper and serve.

Good with: Barbecued meat, fish, seafood, vegetarian main courses, or as a first course with bread and olives.

Variation: Watercress Salad Use the same amount of watercress, with a little radicchio for added colour if you like. Add shavings of smoked Gouda cheese to balance the slight bitterness of the watercress.

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