One of my favorite Tuscan dishes is as basic and uncomplicated as any dish could be. Rocket Salad is nothing more than arugula, a meager amount of aged balsamic vinegar, and even less extra virgin olive oil, salt and pepper. This, in my mind, is the ideal salad. The peppery greens and the light adornment of dressing is a perfect foil for uncomplicated pastas.
Ingredients
1 – 5 oz. bag fresh arugula (aka rocket)
2 Tbl Aged balsamic vinegar, finest quality
2 tspExtra virgin olive oil
¼ tsp Kosher salt
¼ tsp Fresh ground black pepper
Shredded Parmigiano Reggiano as needed
Instructions
In a large mixing bowl, toss the arugula with the balsamic vinegar. Add the olive oil, salt and pepper and toss again.
Divide among 6-8 small plates and garnish with the shredded cheese as desired.
This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.
I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses.
We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.