Arugula Salad with Lemon Vinaigrette

This recipe for rocket salad is one I’d prepare every night of the week if I could. It’s an easy, vibrant, and tasty side dish tossed in a zesty lemon dressing.

Ingredients:

1. Half a cup of whole almonds
2. 1 cup red grapes without seeds
3. Extra virgin olive oil to use as a drizzle
4. freshly ground black pepper and sea salt
5. half a spoonful of tamari
6. Six cups of arugula
7. ¼ cup of shredded Parmesan or pecorino cheese;
8. Lemon vinaigrette for sprinkling

Method:

1. Put parchment paper on two baking pans and preheat the oven to 400°F.
2. Arrange the grapes on the second layer and the almonds on the first. After drizzling the grapes and almonds with olive oil, season with salt and pepper. After tossing the nuts with the tamari, roast them for 7 to 10 minutes, until they become toasted and black.
3. Roast the grapes for a duration of 7 to 15 minutes, or until they become tender and begin to burst.
4. The grapes’ size will determine when to harvest them.
   Toss the rocket with generous amounts of vinaigrette in a large, shallow bowl. Sprinkle the Parmesan, almonds, and grapes over top. After tasting, adjust the seasoning and serve.

Arugula Salad Recipe Variations

Although this recipe for rocket salad is delicious as is, there are tonnes of delicious ways to customise it! Here are some suggestions to get you going:

• Change out the nut. You might also try using toasted pecans, walnuts, or pine nuts for the tamari almonds.
  Consider trying a different cheese, such as feta, Manchego, goat cheese, or shaved pecorino.
• Change the fruit. Replace the grapes with sliced pears or chopped apples throughout the autumn and winter. Add the strawberries in the spring. In summer, use
• blueberries. You may always have sour cherries or dried cranberries any time of year.
• Maintain the vintage look. For a quick and basic rocket salad, omit the fruit and nuts and add simply Parmesan and a simple lemon.