Rocket and Pear Salad with Parmesan and Toasted Pine Nuts Recipe
Introduction
This Rocket and Pear Salad is a fresh and vibrant dish that balances peppery greens with sweet, juicy pears. Topped with toasted pine nuts and shaved parmesan, it makes a simple yet elegant starter or side.
Ingredients
- 120 g rocket (arugula)
- 2 medium sized pears (Beurre Bosc recommended)
- 30 g fresh parmesan (shaved)
- 2 tbsp pine nuts
- 1 tbsp wholegrain mustard
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- Fine salt to taste
Instructions
- Step 1: In a small fry pan, toast the pine nuts over medium heat until they are lightly browned. Remove from heat and set aside to cool.
- Step 2: In a medium bowl, whisk together the wholegrain mustard, lemon juice, olive oil, and fine salt to create the dressing. Set aside.
- Step 3: Core and thinly slice the pears. Immediately add the pear slices to the bowl with the dressing and gently toss to coat, which helps prevent the pears from browning.
- Step 4: In a large bowl, combine the rocket, shaved parmesan, toasted pine nuts, and dressed pear slices along with any dressing left in the bowl. Toss lightly to mix everything together.
- Step 5: Serve the salad immediately to enjoy the fresh flavors and crisp textures.
Tips & Variations
- Use ripe but firm pears to keep the salad crisp and avoid mushiness.
- Swap pine nuts for walnuts or pecans for a different nutty flavor.
- Add a drizzle of honey to the dressing for a touch of sweetness.
- Try using aged balsamic vinegar instead of lemon juice for a richer dressing variation.
Storage
This salad is best served fresh. If you need to store it, keep the dressed pear slices separate from the rocket and nuts in an airtight container in the refrigerator for up to 1 day. Combine just before serving to maintain texture. Leftover salad can be gently reheated but is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of greens instead of rocket?
Yes, baby spinach, watercress, or mixed salad greens work well as alternatives if you prefer a milder flavor.
How do I keep the pear slices from browning?
Coating the pear slices immediately with the lemon juice-based dressing helps prevent oxidation and keeps them looking fresh.
PrintRocket and Pear Salad with Parmesan and Toasted Pine Nuts Recipe
A fresh and vibrant Rocket and Pear Salad featuring peppery arugula, sweet and juicy pears, nutty toasted pine nuts, and shaved parmesan, all brought together with a tangy wholegrain mustard and lemon dressing. This easy-to-make salad is perfect for a light lunch or a sophisticated starter.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 120 g rocket (arugula)
- 2 medium sized pears (Beurre Bosc preferred)
- 30 g fresh parmesan (shaved)
- 2 tbsp pine nuts
Dressing Ingredients
- 1 tbsp wholegrain mustard
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- fine salt to taste
Instructions
- Toast Pine Nuts: Heat a small fry pan over medium heat and toast the pine nuts until they turn a light golden brown and become fragrant, taking care not to burn them. Once toasted, remove from heat and set aside to cool.
- Prepare Dressing: In a medium bowl, whisk together the wholegrain mustard, fresh lemon juice, olive oil, and a pinch of fine salt to create a smooth, tangy dressing. Set this aside for later use.
- Slice Pears and Coat with Dressing: Core and thinly slice the pears promptly to prevent browning. Immediately toss the pear slices in the dressing to coat them fully, locking in their freshness and flavor.
- Assemble the Salad: In a large bowl, add the rocket leaves, followed by the shaved parmesan and the toasted pine nuts. Then add the pear slices along with any remaining dressing in the bottom of the bowl. Lightly toss everything together until evenly combined, being gentle to keep the ingredients intact.
- Serve Immediately: Plate the salad immediately to enjoy the fresh, crisp textures and vibrant flavors at their best.
Notes
- Use Beurre Bosc pears or other firm, juicy pears for best texture and flavor.
- Toast pine nuts carefully as they can burn quickly, altering the taste.
- Coating pear slices promptly with dressing prevents browning and keeps the salad visually appealing.
- Feel free to substitute parmesan with pecorino or another hard cheese if preferred.
- This salad is best served fresh and should be eaten soon after preparation for optimal texture and taste.
Keywords: rocket salad, arugula salad, pear salad, pine nuts, parmesan, wholegrain mustard dressing, fresh salad, vegetarian appetizer
