Rocket (arugula) is available everywhere these days.
It’s health giving properties are encouraging!
My supplier in Castres market on a Saturday morning is a generous soul.
I buy a hundred or two hundred grams (1.5 euros a 100gms) depending on our plans and every time she pops an extra fistful of green spears in the bag.
I protest–to no avail.
This policy often leaves late arrivals disappointed.
It’s the best looking and tasting rocket in the world–of course!
Well it is and makes a good base for this simple salad from Lombardy–spotted in Paola Gavin’s book Italian Vegetarian Cooking.
for 2/3
a couple of handfuls of rocket leaves
2 largish tomatoes (this green one is a green zebra)–not too thickly sliced
half a red onion–sliced as thin as you can manage
a few juicy black olives–de-stoned
a small goat’s cheese–in smallish pieces
1 tablespoon red wine vinegar
3 tablespoons olive oil
salt and pepper
The assembly job
- Spread the rocket over the base of your favorite salad bowl.
- Add the onion.
- And the tomatoes, olives and cheese.
- Whisk the dressing ingredients together and pour the vinaigrette over the salad and toss just before eating.
- Lunch today–accompanied by a couple of fresh figs each, from the tree in the courtyard, stuffed with goat’s cheese and wrapped in a sliver of prosciutto and baked–(recipe to follow!).
Robin Ellis 