Arugula "Rocket" Salad is made with organic arugula leaves tossed in a garlic, avocado oil and lemon juice emulsion, and topped with parmesan and lavender.
Inspired by the Rucola Ensalata at Settebello Pizzeria Napoletana in Salt Lake City, my LFG version is better. Sorry, not sorry, Settebello! Seriously, the Settebello version is my favorite thing on their menu, but I have a secret ingredient that puts mine over the top.
The garlicky, lemony, peppery dressing has just a little more flavor to offer than the Selletbello lemon and olive oil dressing. And here's the secret — lavender florets put you in a great mood and give my LFG version a signature all its own.
I take organic arugula and toss it in an emulsified dressing made of minced garlic, lemon juice, course cracked pepper and avocado oil. To see the rest of the recipe, read on.
Arugula, rocket, rucola, whatever you call it, is an edible garden annual in the Brassicaceae family often used like lettuce in salads, as a pizza topping or in sandwiches for its distinct peppery flavor.
This makes an individual salad, but you can multiply to serve more.
Arugula "Rocket" Salad
1 Large Handful Arugula (as much as you can grab)
1 T Fresh Squeezed Lemon Juice
1 T Avocado Oil
1/4 t Course Black Pepper
1/4 t Fresh Garlic minced
1/8 C Shaved Parmesan
1 Lavender Flower Head
In a small bowl, place your minced garlic, cracked pepper, oil, and lemon juice. Whisk vigorously until the mixture is emulsified. In a large bowl place your arugula. Pour the dressing over the arugula and toss. Pile the coated arugula high on a plate. Top with shaved parmesan. Pull the tiny individual florets off of your lavender flower stem and sprinkle them on top of the salad. For me, the parmesan is salty enough that this salad doesn't need additional seasoning.
Serve with a glass of bubbly, dry Prosecco. Enjoy!