A quick and easy salad from Kevin Dundon's Modern Irish Food.


  • 300 g (10.oz) rocket (arugula) leaves
  • 50 g (1.oz) parmesan cheese (optional)
  • 50 g (12/3 cups) croutons (optional)
  • juice of 1 lemon
  • 2 tblsp olive oil
  • salt and black pepper


  • Arrange the leaves in a large serving bowl or on a platter.
  • With a vegetable peeler, shave slices of Parmesan, if using, gently over of the rocket leaves.
  • Scatter the croutons on top, if using.
  • Mix the lemon juice and olive oil together in a mixing bowl and season lightly.
  • Just as you are ready to eat the salad, dress the leaves with the tangy dressing and serve immediately.


Kevin says, "We have a very extensive selection of lettuces in our garden at Dunbrody, but our rocket is one of my favourite salad greens. Often, we make a light lunch out of just these leaves, dressing them with a very simple dressing and accompanying them with nothing more than a large chunk of crusty bread."

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