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 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.
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.
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.
