It's not rocket science salad Recipe

It's not rocket science salad


  1. Rocket
  2. Parmesean cheese
  3. Extra virgin olive oil
  4. Balsamic vinegar
  5. Salt
  6. Black pepper
  7. Brown sugar

How to make It's not rocket science salad

This is almost too simple to post, but thought I'd do it anyway since it's one of my favourite combinations. It also makes a great side salad, because the clean appearance and flavours will not distract from the main dish.

I love strong flavours so rocket is one of my favourite salad leaves. If you find the taste of rocket too strong, then get young rocket which has been watered well - extra water will dilute its flavour. I think the parmesean also "mildens" the bitterness of the rocket somewhat.

Parmesean can also be substituted with pecorino which is almost 25% less the cost of parmesean at my local cheese store...

Because the dressing has so little ingredients, needless to say get only the best!! I use Sunsalt's Murray River Gourmet Salt Flakes which has crystals which are in a pyramid shape and is a pretty light pink colour. This photo doesn't do it justice but you get the idea. The taste is *tasty*, not salty. I use CSR's brown sugar to take the edge off the balsamic vinegar. It's soft and dissolves very quickly. I also prefer the richer, maltier taste.

  1. Wash and spin dry rocket.
  2. In a separate  jar/container add oil to vinegar in 3:1 ratio.
  3. Add sugar, salt and freshly ground black pepper to taste.
  4. Cover with lid and shake it, shake it, like a poloroid picture. If you have the oil and vinegar in the right proportions and if you've shook it enough, it should have become a thick colloidal mixture.
  5. Pour over rocket and dress gently with finger tips.
  6. Shave over parmesean, give it another good grind of black pepper and serve.
  • Larph
    Larph says

    This is an all time favourite - rocket is always cheap and it's great with white wine vinegar, too.

  • telliecoin
    telliecoin says

    I use red wine vinegar! rocket salad.. easily adapted and manipulated to suit everyone YUM!

  • wilsfresh
    wilsfresh says

    I've never thought to put brown sugar in a vinegarette, but I imagine the warm sweetness adds an entire new dimension of synergy to the dish!

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