Rocket Salad With Balsamic Dressing Recipes

SCRUMMY WARM ROCKET SALAD

Steps:

• Warm salads can be blooming amazing or a complete disaster. First, you have got to get your hungry guests around the table before you plate up, so as soon as their bums are on the chairs, you are tossing the warm ingredients in with the rocket leaves. Boom, boom, boom on a plate and it's in front of them.
• Peel, halve and quarter 2 medium red onions, then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off 8 whole rashers of pancetta or smoked streaky bacon until crisp. Remove, add a couple of lugs of olive oil to the pan, and add 4 sprigs of thyme, the onions and a good handful of pine nuts with a tiny pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
• Put your pancetta or bacon back into the pan, toss around, then throw everything into a salad bowl with 4 big handfuls of rocket or any nice salad leaves. Drizzle generously with balsamic vinegar - this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top - you can use a potato peeler to do this. Munch away.

ROCKET SALAD WITH BALSAMIC DRESSING AND SHAVED PARMESAN

Steps:

• Shake Balsamic Dressing in jar.
• Place rocket in a bowl, drizzle with Dressing then toss.
• Transfer to serving bowl. Shave over parmesan. Serve immediately.

ROCKET SALAD WITH BALSAMIC DRESSING RECIPE

Steps:

• Tip the salad leaves into a suitable bowl with a lid or cover the bowl with cling film.
• To make the dressing, spoon all the ingredients into a small jar, seal the jar and shake well to mix the dressing.
• Just before serving, shake the dressing again to make sure that it's well mixed, then pour it over the rocket leaves, turning them to coat them in the dressing.

ROASTED SWEET POTATO AND ROCKET SALAD

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Whisk the 1 tablespoon olive oil, salt, and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the bell pepper halves with their cut-sides down onto a baking sheet; arrange the sweet potato wedges around the peppers.
• Roast in the preheated oven until the potatoes are slightly charred and crispy and the the bell pepper skin is blistered, about 45 minutes. Shake the pan once mid-way through the cooking time to keep the mixture from sticking to the pan. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with plastic wrap; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard.
• Mince the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot sauce, salt, and pepper; puree until smooth. Slowly stream the 1/2 cup olive oil and the walnut oil into the mixture as it blends. Transfer to a large bowl; add the arugula leaves and toss to coat.
• Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed arugula leaves. Shave the Parmigiano-Reggiano cheese over the salads to serve. Serve immediately.

ROCKET & SLICED PEAR SALAD WITH CARAMELIZED BALSAMIC VINEGAR

Steps:

• Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
• Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
• Serve immediately with ground black pepper.
• To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.

ROCKET PEAR SALAD

Steps:

• In a large mixing bowl whisk together olive oil and balsamic and then remaining vinaigrette ingredients.
• Add in ingredients for the salad and toss well.