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Gordon Ramsay Rocket Salad

Gordon Ramsay Rocket Salad - recipe card
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This is a vibrant, peppery salad that combines fresh arugula (rocket) with shaved Parmesan, cherry tomatoes, and a zesty lemon-Dijon vinaigrette. The dressing is sharp and bright, perfectly balancing the nuttiness of the Parmesan and the crisp, fresh greens. It is a simple yet elegant side dish that comes together in minutes and pairs beautifully with grilled meats or fish.

Ingredients

Scale
  • 4 cups fresh rocket (arugula), washed and thoroughly dried, tough stems removed
  • 1 cup cherry tomatoes, halved
  • 1/3 cup shaved Parmesan cheese, from a wedge, not pre-grated
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice, from about half a lemon
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp kosher salt, plus more to taste
  • 1/8 tsp freshly ground black pepper, plus more for serving

Instructions

  1. Prepare the salad greens: place the rocket (arugula) in a large salad bowl. Ensure the leaves are completely dry, as water will dilute the dressing and make the salad soggy. If needed, pat them dry with a clean kitchen towel.
  2. Add the halved cherry tomatoes to the bowl. Use a mix of red and yellow tomatoes if available for visual appeal, but any ripe sweet tomato works well.
  3. In a small bowl or a glass measuring cup, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, kosher salt, and freshly ground black pepper. Whisk vigorously with a fork or a small whisk until the dressing is well emulsified, about 30 seconds. Taste and adjust salt or lemon if needed.
  4. Just before serving, drizzle the dressing over the salad. Start with about two-thirds of the dressing and toss gently with your hands or salad tongs, making sure every leaf is lightly coated. The leaves should have a subtle sheen, not be drenched.
  5. Add more dressing if desired, but be careful not to overdress. The goal is a light, even coating, not a puddle of vinaigrette at the bottom of the bowl.
  6. Using a vegetable peeler or a sharp knife, shave the Parmesan cheese into thin, delicate slices. Add the shavings to the salad and toss once more, very gently, to distribute without breaking the cheese.
  7. Finish with a final crack of black pepper over the top. Serve immediately on chilled plates, as the arugula will begin to wilt if allowed to sit in the dressing for more than a few minutes.

Notes

This salad is best served immediately after dressing, but you can prepare the components ahead. Store the washed and dried rocket and halved tomatoes separately in airtight containers in the refrigerator for up to 2 days. The vinaigrette can be made up to 3 days ahead and stored in a sealed jar in the fridge; bring to room temperature and whisk before using. If you have leftovers, expect the greens to be wilted; they can be revived slightly by adding a few ice cubes to a bowl of the salad for a minute, then draining and patting dry. Do not freeze this salad, as the texture will be ruined.

Nutrition

Keywords: rocket salad, Gordon Ramsay salad, arugula salad, Italian salad, lemon vinaigrette, Parmesan shavings, cherry tomatoes, side dish, quick salad, fresh greens

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-rocket-salad/