This delicious summer salad is simple, but is dependant on the very best quality ingredients. Very small and fresh courgettes and peppery rocket leaves are required. Best quality olive oil is also called for and if possible and organic lemon.
Ingredients
Serves 4
- 4 small courgettes
- 4 handfulls of rocket leaves
- Olive oil
- 1 lemon
- Maldon sea salt
- Black pepper
- 16 shavings of parmesan cheese
Method
- Slice the courgettes very thinly, about 2mm thick. Dress with olive oil and lemon juice, salt and pepper. The courgettes should be just glazed with the oil. Do not end up with a pool of oil in the bottom of the bowl or it will go to waste.
- Taste and correct the seasoning.
- Arrange the rocket leaves in a single layer on 4 flat plates.
- Scatter the courgettes over the rocket, again in a single layer.
- Finally, scatter over the parmesan and serve immediately.
Watch How to Cook Well with Rory O'Connell at 8:30pm on Tuesday evenings on RTÉ One.
