Recreating a rockin' rocket salad

I can almost pinpoint my love of rocket arugula to the day. It was shortly after we'd moved to NYC, and we sat out on the back patio of a charming little Italian restaurant in East Williamsburg next to a gas station. (If you've been to Brooklyn, you'll know this is no reason to pass judgement on a restaurant - especially if there's a line of people waiting to get in.) 

We ordered some pasta or another, and a simple salad described only as "Rocket Arugula Salad with Lemon", I believe. It was amazing and nothing at all like the arugula I'd had before - light, fresh, with just enough acid in the lemon juice squeezed on top to offset the warmth of the extra-virgin olive oil, and sprinkled liberally with Pecorino, salt and fresh pepper. I've been recreating it at home ever since. 

Rocket Arugula with Lemon

Serves 2

4 cups of washed and dried rocket arugula (aka roquette)
1 lemon
4 tablespoons of extra-virgin olive oil (the best you can afford)
4 teaspoons of grated Parmesan, Romano or Pecornio cheese 
Kosher salt and freshly-ground pepper to taste

Divide arugula between two bowls. Squeeze half of the lemon onto each, holding your hand beneath the lemon to catch any seeds. Drizzle half of the olive oil on each, sprinkle with cheese and add salt and freshly-ground pepper to taste. If you're feeling adventurous, try substituting white pepper or adding a little pinch of hot pepper flakes.


One of the most important ingredients in this dish is a quality cheese, which can totally change the flavor of the salad depending on what you prefer. Want to learn about more great cheeses and what they can do for your other dishes? Check out The Cheese Lover's Companion book.