Rocket and Pear Salad - peppery rocket (arugula) combined with sweet sliced pears and savoury parmesan cheese with a fast and simple lemon and mustard dressing.
This simple rocket and pear salad is super fast and elegant. It even looks classy and beautiful on the plate, but you can have it done it 15 minutes and it tastes amazing! Peppery rocket (arugula) combine with sweet pears and savoury parmesan, plus an easy mustard and lemon dressing.
Table of Contents
Ingredients you will need for this rocket salad
- rocket (arugula)
- pears - I used Beurre Bosc
- fresh parmesan
- pine nuts
- wholegrain mustard
- fresh lemon juice
- olive oil
- fine salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make rocket and pear salad
- Toast the pine nuts in a small fry pan, then set aside.
- To make the dressing, combine wholegrain mustard, lemon juice, olive oil and salt to taste in a medium bowl and mix together then set aside.
- Core and thinly slice the pears.
- Immediately add pear slices to the bowl with the dressing and mix to coat.
- Add rocket to a large bowl.
- Add parmesan, pine nuts and pear slices (with remaining dressing from the bottom of the bowl) and toss lightly to combine. Serve immediately.
My top tips for making this salad
- I use a vegetable peeler to shave the fresh parmesan.
- You could substitute walnuts for the pine nuts if you prefer.
- This salad is best made and served straight away.
Other simple salad recipes you may like
Pasta Salad with Chilli, Coriander (Cilantro) and Lemon - Quick Angel Hair Pasta Salad with Chilli - a fast and easy pasta salad packed with fresh chilli, coriander (cilantro) and lemon, and finished off with parmesan cheese.
Tomato Bocconcini Herb Salad - a fresh and colourful caprese style salad of tomatoes and cherry bocconcini with fresh basil and mint.
📖 Recipe
Rocket and Pear Salad
Ingredients
- 120 g rocket arugula (approx 3-4 cups firmly packed)
- 2 medium sized pears I used beurre bosc
- 30 g fresh parmesan shaved (approx ⅓ cup)
- 2 tablespoon pine nuts
Dressing
- 1 tablespoon wholegrain mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- fine salt to taste
Instructions
- In a small fry pan, toast the pine nuts (2 tbsp) over medium heat until lightly browned and set aside.
- To make the dressing, combine wholegrain mustard (1 tbsp), lemon juice (1 tbsp), olive oil (2 tbsp) and salt to taste in a medium bowl and mix together then set aside.
- Core and thinly slice the pears (2 medium pears), then immediately add pear slices to the bowl with the dressing and mix to coat to avoid browning.
- Add rocket to a large bowl, then add parmesan (30g or ⅓ cup), reserved pine nuts and pear slices (with remaining dressing from the bottom of the bowl) and toss lightly to combine. Serve immediately.
Notes
- I use a vegetable peeler to shave the fresh parmesan.
- You could substitute walnuts for the pine nuts if you prefer.
- This salad is best made and served straight away.
This is my favourite salad to take to parties, everyone loves it. Never any left! Thanks.
Me too Josie, it's always a hit!
Can I substitute apples for pears? Maybe Granny Smiths?
Sure Mary!