Rocket, Pear and Parmesan Salad

Name: Rocket, Pear and Parmesan Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Australia
Ingredients: Rocket (arugula) leaves — 100 g (4 cups); Pear, thinly sliced — 1 large; Parmesan cheese, shaved — 40 g (1/3 cup); Walnuts, toasted and roughly chopped — 40 g (1/3 cup); Olive oil — 3 tbsp; Balsamic vinegar — 1 tbsp; Honey — 1 tsp; Salt — 1/4 tsp; Black pepper — 1/4 tsp

The Quirky Foodster Team

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10 minutes

Prep

3 minutes

Cook

Ingredients

Rocket (arugula) leaves — 100 g (4 cups)
Pear, thinly sliced — 1 large
Parmesan cheese, shaved — 40 g (1/3 cup)
Walnuts, toasted and roughly chopped — 40 g (1/3 cup)
Olive oil — 3 tbsp
Balsamic vinegar — 1 tbsp
Honey — 1 tsp
Salt — 1/4 tsp
Black pepper — 1/4 tsp

Method

Toast the walnuts in a dry frying pan over medium heat for 2-3 minutes until fragrant, then set aside to cool.
Whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
Arrange rocket leaves on a serving platter or in a large bowl.
Top with sliced pear, shaved parmesan, and toasted walnuts.
Drizzle the dressing over the top just before serving.

Introduction: This salad reflects Australia’s modern café culture and strong Italian culinary influence, commonly served at brunch spots and dinner parties.

Cultural Background: This salad reflects Australia’s modern café culture and strong Italian culinary influence, commonly served at brunch spots and dinner parties. It balances peppery rocket (arugula), sweet pear, and salty parmesan — a combination that became especially popular from the 1990s onward as Australian dining embraced fresher, Mediterranean-inspired flavours.

Tips: Slice the pear just before serving to prevent browning, or toss lightly in lemon juice. Use a vegetable peeler to create thin parmesan shavings.

Variations: Substitute pear with fresh figs when in season. Add crumbled feta instead of parmesan for a different flavour profile.

Storage: Best assembled fresh; undressed components can be stored separately in the refrigerator for up to 1 day.

Reheating: Not applicable — served cold as a fresh salad.

Nutrition: Calories: 220 kcal | Protein: 7 g | Carbs: 14 g | Fat: 16 g | Sodium: 260 mg

FAQs:

Q: Can I prepare this salad in advance?
A: Prepare the components ahead, but dress and combine just before serving to keep the rocket crisp.

Q: What can I use instead of walnuts?
A: Toasted pecans or pine nuts work well as substitutes.