Rocket Salad with Parmesan

Instructions

1. Trim off any tough stems from: 4 large handfuls of rocket.
2. Wash and spin dry, then keep cool.
3. To make the vinaigrette, mix: 1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar), Salt, Fresh-ground black pepper.
4. Whisk in: 3 to 4 tablespoons extra-virgin olive oil.
5. Start with the smaller amount of oil and taste the dressing with a leaf of the rocket.
6. Add more oil and salt to taste.
7. When ready to serve, toss the rocket with the vinaigrette.
8. With a sharp, sturdy vegetable peeler cut thin curls of: Parmesan cheese or another hard, grating cheese such as pecorino.
9. Scatter the cheese curls over the top of the salad and serve.
10. Toast 1/4 cup hazelnuts in a 350F oven until brown.
11. Rub the hot nuts in a kitchen towel to remove the skins.
12. Chop and toss with the rocket.
13. Pine nuts, walnuts, or pecans are delicious, too.
14. Peel and thinly slice 1 or 2 persimmons (see note, page 240) and tuck the slices in the rocket salad.