Rocket Salad with Balsamic Dressing and shaved parmesan is a classic side salad that you often see on restaurant menus. The peppery, fresh flavour of rocket (arugula) makes it a great side for rich or carb-heavy mains, as well as proteins. It’s super quick to make, and probably my most-made side salad.
Bonus super quick version made with balsamic glaze also included!
Rocket Salad with Balsamic Dressing
This is a very classic side salad that you’ll find on the menu of fine dining restaurants and local bistros. It goes with virtually any Western dish, and is extremely quick to make:
- Balsamic Dressing made with just extra virgin olive oil, balsamic vinegar, salt and pepper;
- Rocket lettuce – called arugula in the US & Canada, it’s got a great peppery fresh flavour; and
- Shaved parmesan –Â just use a potato peeler!
Super quick, classic side salad that requires NO CHOPPING!
What does rocket taste like?
Rocket – called arugula in the US and Canada – is a type of lettuce which has a slight peppery flavour which makes it really fresh with a great bite so it pairs really well with meat heavy mains like roasts, and carb heavy dishes like pasta dishes.
How to make Rocket Salad
Here’s how to make it. It’s very quick and requires zero chopping – BONUS!
ALTERNATIVE: Balsamic Glaze
The alternative way to make Rocket Salad is to use a Balsamic Glaze rather than mixing up a Balsamic Dressing.
This is even faster to make because all you do is drizzle olive oil on the rocket, toss, drizzle with a bit of balsamic glaze, then shave over parmesan. Don’t try to toss the salad in the glaze, it’s too thick, just serve it with drizzles of balsamic over it.
Rocket Salad with Balsamic Glaze takes 90 seconds FLAT to make!
Which Rocket Salad is better?
The Balsamic Dressing version is the classic way to make it, made “properly” because the rocket leaves are properly tossed in Balsamic Dressing.
The Balsamic Glaze version has more intense flavour pops when you hit a drizzle of balsamic glaze. It’s also faster to make – literally 90 seconds of effort. For everyday purposes, I make this Balsamic Glaze version more often! – Nagi x
Watch how to make it
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Rocket Salad with Balsamic Dressing and Shaved Parmesan
Ingredients
- 150g / 5 oz rocket / arugula (4 big handfuls)
- 15g / 0.5oz parmesan , shaved finely using vegetable peeler
Balsamic Dressing:
- 1 tbsp balsamic vinegar
- 2 1/2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
Instructions
- Shake Balsamic Dressing in jar.
- Place rocket in a bowl, drizzle with Dressing then toss.
- Transfer to serving bowl. Shave over parmesan. Serve immediately.
Recipe Notes:
Nutrition Information:
Life of Dozer
The best sight to wake up to every morning!
I’m usually terrible at making green salads and hate when people ask me to bring one . This however was perfect
Added toasted pine nuts and used 1/2 spinach and 1/2 rocket mix.
Thanks Nagi , you saved the day 😄
Wahooo! Perfect Sue! N x
I will add to that ,toasted pine nuts or toasted sun flower seeds ,ooh myy it will be delicious.
TIP :make the salad dressing, and let the flavors fuse in the fridge over night.
This was fabulous! So many times I’ve got the balance wrong with this type of salad. I went half/half rocket & baby spinach, then added thinly sliced pear and the balsamic I used was caramelised fig and it’s so good I’ve just had it two nights in a row!! Another super recipe, thanks Nagi!!
Perfect Cat!!
I always like to have some greens or salad on the side but have never thought to do something so simple. This will now be my go to recipe. Thank you Nagi.
This is perfect then Helen! SO simple yet delicious!
I love so many of your recipes. They are easy and delicious. I think you and Dozer are so cute, keep showing the pictures.
Thanks so much Jean!
I love this salad served with salt and pepper squid. I usually also add thinly sliced pear and toasted pinenuts. Yum
YES! A perfect combo!
This is right up my street! This is the quickest salad recipe ever seen.
Hence why I make it SO OFTEN!!!
Try substituting gorgonzola for the parmesan. It’s delicious.
Sounds delicious Mel!