EASY GRILLED PEAR AND ROCKET SALAD
This Grilled Pear and Rocket Salad features juicy grilled pears paired with peppery rocket leaves and shaved Parmesan, creating a delicious mix of flavors and textures. Tossed with a tangy balsamic dressing, this easy-to-make salad is perfect for holiday gatherings, summer barbecues, or a refreshing side dish. Ideal for those looking for a simple yet elegant recipe, this salad is sure to impress at any festive occasion or casual meal.
Servings: 4 serves
Calories: 341kcal
Ingredients
- 200 g of baby arugula leaves rocket salad washed and dried
- 1-2 big pears thinly sliced. You can use any pear variety.
- 20 g of Parmesan shaved with a Julienne peeler or coarsely grated.
Dressing:
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of any sweet and sticky balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon honey optional, only use if your balsamic vinegar is very sour
- Salt and pepper to season
Instructions
The rocket salad
- Give the arugula leaves a thorough wash in a salad spinner, ensuring they're completely dry. Transfer the dry leaves to a spacious salad bowl or serving platter, and set them aside.
The dressing
- Prepare the dressing by combining olive oil, balsamic vinegar, Dijon mustard, and optionally, honey, in a small glass jar. Shake the jar vigorously to combine. Set the dressing aside for later use.
The grilled pear
- Halve the pear and lay one of the cut sides flat on the chopping board. Proceed to slice the pear into thin, even slices.
- Place the pear slices on a hot bbq or griddle and cook them for 30-40 seconds on each side, or until you can see the griddle lines.
- If using a 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 and cook them for one minute on each side. Make sure not to cook the pear slices for too long or they get too mushy.
- Take the pear slices out and place them on a big plate to cool down completely.
Bring it all together
- Shake the dressing once again and drizzle it over the salad leaves, toss gently.
- Generously sprinkle shaved parmesan over the salad and arrange the grilled pears on the top.
- Enjoy!
Video
Notes
- Opt for baby rocket leaves if available; they offer a milder taste and are often favored by kids.
- Arugula goes by several names, including rocket, rucola, rucoli, rugula, colewort, and roquette.
- For those not fond of Parmesan cheese, consider goat's, feta, or blue cheese as alternatives.
- Feel free to replace balsamic vinegar with lemon juice. To offset the tartness, add 1 teaspoon of honey.
- Apply the dressing just before serving the salad.
Nutrition
Calories: 341kcal | Carbohydrates: 41g | Protein: 13g | Fat: 13g | Sodium: 119mg | Potassium: 145mg | Sugar: 10g
