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  4. Pear and Rocket Salad
Ingredients & methodCommunityMore from the chef
1 serves
4 tips

Pear and Rocket Salad

Method

To prepare the salad

  1. 1
    Place the rocket in a large bowl, drizzle with olive oil, and season with flake salt. Grate about two-thirds of the Parmigiano over the top and toss to combine.
  2. 2
    Drizzle with half the balsamic and toss gently again. Arrange the dressed rocket on a serving plate, tucking the pear slices naturally among the leaves.
  3. 3
    Finish with the remaining Parmigiano shavings and a final drizzle of the balsamic. Serve immediately for optimal freshness and texture.
...And that's it, enjoy!

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Ingredients

  • Salad

    • 100 g fresh rocket

    • 1 tbsp extra virgin olive oil, to taste

    • Flaked salt, to taste

    • 50 g Parmigiano Reggiano, shaved

    • 1-2 tbsp Aceto Balsamico Tradizionale di Modena Extra Vecchio

    • 1 ripe pear thinly sliced with skin on

Shopping list for this recipe

Woolworths

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Andrea Vignali

Slice the pear just before serving to prevent browning.

For extra crunch, add toasted walnuts or hazelnuts.

Use only high-quality aged balsamic for the best flavour balance.

Best eaten immediately; avoid storing once dressed to preserve the rocket’s texture.

Best eaten immediately; avoid storing once dressed to preserve the rocket’s texture.

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Pear and Rocket Salad

Pear and Rocket Salad

A
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Andrea Vignali

Cooking

—

Overall

20 min

Ready by

—

Level

1 out of 5 difficulty

GF

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