Description
A fresh and vibrant Rocket and Pear Salad featuring peppery rocket leaves, sweet and juicy Beurre Bosc pears, nutty toasted pine nuts, and sharp shaved parmesan, all brought together with a tangy wholegrain mustard and lemon dressing. This quick and easy salad packs a delightful balance of flavors and textures in just 13 minutes, perfect as a light lunch or an elegant starter.
Ingredients
Scale
Salad
- 120 g rocket (arugula)
- 2 medium sized pears (Beurre Bosc preferred)
- 30 g fresh parmesan (shaved)
- 2 tbsp pine nuts
Dressing
- 1 tbsp wholegrain mustard
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- Fine salt to taste
Instructions
- Toast Pine Nuts: Heat a small frying pan over medium heat and toast the pine nuts, stirring frequently, until they become light golden brown and fragrant. Be careful not to burn them. Remove from heat and let cool.
- Prepare Dressing: In a medium bowl, whisk together wholegrain mustard, fresh lemon juice, olive oil, and a pinch of fine salt until smooth and emulsified. Set the dressing aside.
- Slice Pears and Coat with Dressing: Core the pears and thinly slice them promptly to prevent browning. Toss the pear slices immediately in the prepared dressing to coat evenly, preserving their freshness and enhancing flavor.
- Assemble the Salad: In a large bowl, combine the rocket leaves with shaved parmesan and toasted pine nuts. Add the dressed pear slices along with any remaining dressing. Gently toss all ingredients together until evenly mixed, taking care to keep the pear slices intact.
- Serve Immediately: Plate the salad right away to enjoy the fresh, crisp textures and vibrant flavors at their best.
Notes
- Use Beurre Bosc pears for their firm texture and sweetness, but any ripe pear will work.
- Toast pine nuts carefully over medium heat to avoid burning and bitterness.
- Coating pears immediately in dressing prevents oxidation and browning.
- Serve promptly as the rocket can wilt and the pears may soften if left too long.
- This salad pairs wonderfully with grilled chicken or fish for a more substantial meal.
- Prep Time: 8 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: European
Keywords: rocket salad, pear salad, parmesan, toasted pine nuts, wholegrain mustard dressing, quick salad, healthy salad, vegetarian salad
