Foodie Word- Rocket

I first came across rocket while studying in London. One of my favorite haunts was a U.K. based chain called Prêt a Manger. Think of a Panera or Atlanta Bread Company, but featuring sandwiches with more interesting, higher quality ingredients that are ready to grab and go. There was a vegetarian sandwich that I wanted to try, but listed on the package as an ingredient was something identified as “rocket.” There didn’t appear to be any spaceships on the sandwich, but closer inspection would have been impossible without unwrapping, which I think would have been frowned upon pre-purchase. So, I decided to take my chances. Imagine my surprise when I bit into delicious, peppery arugula on my selection!

Yep, that’s the vocab surprise—rocket is just another name for arugula, the bright, mustardy green that I’ve noticed has been appearing more and more on American restaurant menus as of late. Arugula is delightfully versatile—top a sandwich, Prêt style; stir in into a soup; sauté it with some garlic; toss up a simple, zesty salad. If you’re sick of spinach or think mesclun greens are just meh, take arugula out for a spin (I hear she puts out… great flavor).

Absurdly Easy Arugula Salad

2 bunches arugula (or about 12 oz.), washed, dried and torn into bite-sized pieces*
1/4 c. extra-virgin olive oil
1/2 lemon, juiced
salt and pepper
Hunk of Parmesan cheese (not fresh)

In a salad bowl, drizzle the arugula with the oil, squeeze on the lemon juice and season to taste with salt and pepper. Toss until well mixed. Using a vegetable peeler, shave thin pieces of Parmesan over the top. Serve immediately.

*Side bar- Lots of grocery stores are now carrying pre-washed baby arugula that would be perfect in this salad—look at the bottom of the rows of bagged salad greens.