Rocket and pear salad

Rocket and pear salad

By
From
Half-Hour Hungries
Serves
4–6
Prep
30 mins
Cooking time
20 mins
Photographer
Mark Roper

This refreshing salad is a classic dish! Make this just before you need to eat it, because the pear oxidises, or goes brown, very quickly once you’ve cut it.

Salad dressing

Ingredients

Quantity Ingredient
60ml lemon juice
60ml vegetable oil
2 heaped teaspoons soft brown sugar
1 teaspoon dijon mustard

Salad

Quantity Ingredient
1 just-ripe brown pear, quartered and thinly sliced
100g rocket leaves
50g watercress leaves
50g candied walnuts, (see note)
50g parmesan cheese

Method

  1. To make the dressing, put all of the dressing ingredients into a screw-top jar. Tighten the lid and vigorously shake until well combined, about a minute. Set aside.
  2. Using clean hands, gently combine the pear, rocket, watercress and walnuts in a large non-reactive mixing bowl.
  3. Pour 2 tablespoons of dressing over the salad and gently toss with your hands before transferring to a serving platter. The remaining dressing will keep in the refrigerator for up to a week.
  4. Wash your hands, then shave the parmesan over the salad using a speed peeler. Don’t mix it through, as it will get soggy! Serve immediately.

Note

  • Candied walnuts can be found in gourmet food stores and some supermarkets.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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