Rocket, pear and Parmesan salad Recipe
A light Italian salad with rocket, sweet pear and Parmesan shavings is a classic that often appears in Italy alongside pizza or pasta. It’s like a little break for your stomach – fresh, crunchy and ready in minutes. Perfect for a quick lunch or as a side dish to dinner.
This combination of arugula with fruit, hard cheese and a simple dressing is typical of modern Italian bistros and pizzerias. The salad is often served alongside hot pizza to add freshness and lightness to the plate.
This rocket, pear and Parmesan salad is a very Italian combination of bitterness, sweetness and salty umami in one bite. Thanks to the nuts it has a pleasant crunch, and the thin Parmesan shavings give it character without the need for a complicated dressing. It’s exactly the kind of salad that appears alongside pizza in Italian pizzerias as a light yet bold side.
Why this version works
- Thoroughly drying the arugula keeps the dressing from becoming watery and helps it coat the leaves better.
- Toasted nuts add aroma and contrast to the soft, juicy pear.
- Thin parmesan shavings deliver intense flavor without creating a heavy, cheesy layer.
Chef's tips
Rinse the rocket well and dry it thoroughly – wet leaves will dilute the dressing and make the salad watery. Slice the pear just before serving, and if you’re preparing the salad in advance, drizzle the pear lightly with lemon juice so it doesn’t brown. Shave the Parmesan into thin slices with a vegetable peeler rather than grating it – it looks more “restaurant-style” and distributes better throughout the salad.
How to serve
Serve as a side to wood-fired pizza or a simple pasta with olive oil and garlic – it perfectly balances richer, cheesy dishes. It also works well as a quick lunchbox meal: just pack the dressing separately and toss the salad right before eating at the office. To drink, choose a lightly sparkling white wine or simply water with a slice of lemon and a sprig of mint.
Watch out for
- Don’t pour all the dressing over the salad at once – it’s easy to overload it and make it watery.
- Don’t toss too vigorously, especially if the pear is soft, or the slices will fall apart.
Substitutions
- You can replace Parmesan with Grana Padano or Pecorino, keeping in mind that Pecorino is saltier.
- Instead of pear, use a crisp apple or fresh figs when in season.
- Swap the walnuts for pecans, hazelnuts or sliced almonds.
Ingredients
- rocket (arugula) about 2 handfuls - 60 g
- pear ripe but firm - 1 piece
- Parmesan or another hard aged cheese - 30 g
- walnuts or pecans lightly chopped - 25 g
- olive oil - 2 tablespoons
- vinegar - 1 tablespoon
- honey or maple syrup - 1 teaspoon
- salt a pinch
- freshly ground black pepper to taste
Preparation
- Rinse the rocket and dry it thoroughly, preferably in a salad spinner or on paper towels.
- Wash the pear, cut it in half, remove the core and slice it thinly.
- Use a vegetable peeler to cut the Parmesan into thin shavings.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, a pinch of salt and pepper until the dressing is smooth.
- Put the rocket into a large bowl, add the pear slices and chopped nuts. Drizzle with the dressing and gently toss with your hands or a large spoon.
- Arrange the Parmesan shavings on top. Serve immediately, before the rocket softens from the dressing.
Storage
This salad is best eaten fresh. If you have leftovers already dressed, store them in the fridge and eat within a few hours – the rocket will soften but will still be tasty.
I very often make this salad when we order pizza at home – in five minutes I have something fresh to go with the delivery boxes. In autumn I sometimes swap the pear for ripe figs if I happen to find nice ones at the market near my block.
