Amazing Pear Salad with Rocket and Parmesan

Do you know this moment when you have been invited to a bbq or dinner party and the host tells you that you don’t have to bring a thing… or maybe just a SIMPLE SALAD! I was always asking myself how simple this salad should actually be? And that is where the struggle begins. Of course, we don’t want to make just a simple salad! We want this salad to be delicious and that by the end of the event this salad plater is empty. Ideally, it also would be easy to make. Do you know the situation? Do not fear my friend! I am glad you are here because today I will share with you the most amazing pear salad with rocket and parmesan! Your PERFECT SIMPLE SALAD!

You’ve might already tried or even made this kind of salad already, but I promise you this is the simplest and best recipe you ever will come across. It is literally done in 10 minutes and ticks all the boxes we spoke about above. The main secret of my variation of this amazing pear salad with rocket and parmesan is that I quickly grill (or rather fry) my pears. This makes a huge difference in how this salad tastes.

The other little trick is to shave the parmesan with the julienne peeler. This way you will have long thin strips of parmesan and they will stick to the pear and to the rocket leaves which will ensure that every bite has all the complexity of flavors. The sweetness of pears, the saltiness of parmesan, the bitter peppery taste of rocket leaves mixed with sicky balsamic dressing -yum-yum!!

ok, enough talking, here comes the recipe for your ultimate SIMPLE SALAD!

Let’s Make an Amazing Pear Salad With Rocket And Parmesan

Amazing Pear Salad with Rocket and Parmesan

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★★★★★

5 from 1 reviews

• Author: Elena Elliott
• Total Time: 10
• Yield: 4 serves 1x
• Diet: Gluten Free

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Description

This amazing pear, rocket (arugula), and parmesan salad comes with a twist – grilled pear. Done in 10 minutes, gone in 5!

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Ingredients

Scale 1x2x3x

100 g of baby rocket leaves (arugula) washed and dried

1 big pear (you can use any variety) sliced thinly

20 g of Parmesan, shaved with a Julienne peeler 

Dressing:

2 tbsp of extra virgin olive oil

2 tsp of any sweet and sicky balsamic vinegar (I used sticky fig syrup)

salt and pepper to season 

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Instructions

 

In the frying pan, heat 1 tbsp of extra virgin olive oil on high-medium heat.

Place pear slices so they are all laying flat in the frying pan.

Fry the pear for one minute and flip the slices around, cook for another minute. Your pear should be golden.

Make sure not to cook the pear for too long or it gets too mushy.

Take the pear slices out and place them on a big plate to cool down completely.

Mix extra virgin olive oil and balsamic vinegar in a little jar and shake well to combine, set aside.

Place rocket leaves in a salad bowl and drizzle with dressing, toss gently.

Sprinkle shaved parmesan over the salad and arrange the pears on the top.

Optional: season with salt and pepper if desired. Enjoy!

 

 

Notes

I prefer to use baby rocket leaves in my salads, I think they taste better.

Rocket is also known as arugula, rucola, rucoli, rugula, colewort and roquette.

If you have time you can grill the pear slices on a bbq, it works really well.

 

• Prep Time: 5
• Cook Time: 2
• Category: salad
• Method: Stovetop
• Cuisine: Mediteranian

Keywords: salad, rocket salad, pear salad