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Wild Rocket, Pear, Walnut and Parmesan Salad

Kanthi Jayarajah

For Snack / Other ( Vegetarian, Salads )


Published on

20 minutes to prepare and 3 minutes to cook

Serves 6


½ cup toasted walnuts
2 crunchy pears cut into thin slices
300g wild Rocket leaves
50g shaved parmesan/pecorino
2 tablespoons extra virgin olive oil
2 tablespoons Balsamic vinegar
1 teaspoon sugar
sea salt and freshly ground black pepper
3 slices crispy prosciutto [optional]


Toast the walnuts and rub off loose skins and cool them on kitchen paper.
Shave the parmesan/pecorino with a vegetable peeler into long strips or curls, and set aside.
Wash the rocket and spin, leave covered in kitchen paper in a cool place/fridge until required.
Core the pears and cut with skin on into thin slices and sprinkle some lemon juice and set aside.
[William pears work well as the skin is a bright green colour.]
Mix the olive oil, Balsamic vinegar and sugar and taste. Add salt if required.
Assemble the salad, add freshly ground black pepper and salad dressing just before serving. Toss gently.
Add some cooled crispy prosciutto after tossing the salad.[Cook Prosciutto in a dry pan until crispy, drain on paper and crumble or cut into pieces]


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