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4
Easy
By Richard Whittington and Martin Webb
Published 1995
‘We actually use more than 65 kg of rocket a week in our salads. A particularly popular combination is rocket and Parmesan, which is tossed in the house dressing.’ MW
Make the dressing by putting all the ingredients into a bottle with a good grinding of black pepper.
Put the rocket in a large bowl, add the shaken dressing and toss well. Mound the leaves on four plates, cover the top with wafer-thin slices of Parmesan shaved with a potato peeler. Dribble a little olive oil on top and finish with some milled black pepper.