This is a crazy easy and simple salad, pardon the pun but not exactly rocket science either. I eat this on its own all the time although i do have a habit of going OTT on the grated Pecorino (!). It pairs great with beef so for a simple summery BBQ dish this is always a sure bet.
INGREDIENTS
- 3 large handfuls rocket leaves, washed
- 100g Pecorino cheese
- 75g pine nuts
- Top quality Balsamic vinegar (the best you can afford)
- Freshly ground black pepper
METHOD
- Toast pine nuts in a large non-stick frying pan over low-medium heat, tossing pan often to avoid burning. Toast until kernels are lightly golden brown. Remove from heat and allow to cool.
- Place rocket into a large serving bowl, scatter with cooled pine nuts and finely grate Pecorino cheese all over.
- Season with a little freshly ground black pepper and drizzle with balsamic ~ do try and use the very best, aged balsamic that you can get your hands on for this dish.
 salad with pine nuts, Pecorino and Balsamic){kind=link}
Great Katie. Thanks…. As you can probably tell from above info, I’m an Italophile, so I call mine ruccola rather than arugula – which I assume is the French translation…. anyway all the same rocket (and I have tons in my vegie garden at this present moment!).
Hi there! For the record, the french translation for ruccola is roquette. The information doesn’t add extra taste to the salad!!!
A very nourishing salad! I’ll try it myself!