Rocket Pear Salad

Name: Rocket Pear Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving
Ingredients: ½ cup extra virgin olive oil; 2 tablespoon white wine or champagne vinegar; 2 tablespoon lemon juice; ½ teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cups rocket; 1 barely ripe pear; 2 ounces parmesan; ⅓ cup walnuts

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Calories
255 kcal
Course
Salad
Cuisine
International

Rocket Pear Salad

Demi Nguyen

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This Rocket and Pear Salad is made with rocket or arugula, crisp pears, crunchy toasted walnuts, and shaved Parmesan. It's a simple salad you can put together in 15 minutes. Serve your rocket pear salad as a Fall salad aside simple roasts. It's the perfect salad for Thanksgiving dinner!

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Ingredients

Servings

Lemon vinaigrette

½ cup extra virgin olive oil
2 tablespoon white wine or champagne vinegar
2 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Rocket pear salad

4 cups rocket also called rucola or arugula
1 barely ripe pear suggested: Comice
2 ounces parmesan
⅓ cup walnuts toasted and cooled

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Instructions

Combine all of the ingredients for the lemon vinaigrette in a clean glass jar and shake hard to emulsify.
Add the rocket to a medium bowl with enough vinaigrette to thinly coat. Let sit while you prepare the rest of the ingredients.
Slice the pear in quarters and core out the seeds. Slice each pear quarter lengthwise, as thinly as possible.
Shave the Parmesan using a vegetable peeler onto a clean plate or cutting board.
Add the rocket to a salad bowl or individual salad plates and top with the pear, Parmesan shavings, and toasted walnuts. Serve with any remaining vinaigrette on the side.

Notes

This recipe for rocket salad with pear, walnut, and Parmesan will make two good-sized side salads or two main course salads with the addition of roast chicken or even duck.
This salad is best prepared right before eating. Otherwise, the arugula may become too soft in the lemon vinaigrette.
Switch out the ingredients in this Fall salad with what you have in your pantry: switch the pear for apple, use almonds or pecans, or use gorgonzola crumbles.

Nutrition Information

Show Details

Calories 255kcal (13%) Carbohydrates 9g (3%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Cholesterol 10mg (3%) Sodium 528mg (22%) Potassium 178mg (5%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 599IU (12%) Vitamin C 6mg (7%) Calcium 213mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	9g	3%
Protein	7g	14%
Fat	22g	34%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	12g	60%
Cholesterol	10mg	3%
Sodium	528mg	22%
Potassium	178mg	4%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	599IU	12%
Vitamin C	6mg	7%
Calcium	213mg	21%
Iron	1mg	6%