Peppery Rocket Salad with Pine Nuts & Parmesan

Here’s a punchy, modern arugula (rocket) salad that will hold its own.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the Pine Nuts: Pop them in a dry frying pan over medium heat. Shake often—don’t wander off. As soon as they’re golden and fragrant (about 2-3 minutes), take them off the heat.

Step 2

Build the Salad: In a large bowl, gently toss the arugula with the shallot (if using), most of the Parmesan, and toasted pine nuts.

Step 3

Dress: Whisk together olive oil, lemon juice, a pinch of salt, and a grind of black pepper. Drizzle over the salad and toss lightly—no drowning the greens.

Step 4

Finish: Pile onto a serving plate, scatter over remaining Parmesan and pine nuts. Drizzle with balsamic glaze or dot with drops of aged balsamic vinegar.

Step 5

Serve immediately—the arugula wilts if you wait (it has commitment issues).