Rocket 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
Scale
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
