Rocket, nectarine and parmesan salad with simple vinaigrette

Do not underestimate the simplicity of this salad! It’s the most wonderful collision of juicy flavours you’ll ever eat. Well, that’s a biggish call, but you get the picture.

The best news about this salad is that rocket is classified as a “bitter”! Our bodies love bitter foods as they reboot our digestive system. The dressing, a simple vinaigrette, aids good gut health too. Who knew a simple salad could be so darn pleasing for the palate, yet so good for you?

Makes 1 medium salad

Ingredients

Salad

2 cups rocket leaves

Handful of other edible leaves – I used young beetroot leaves and some cos lettuce

3 ripe nectarines, sliced

75g shaved parmesan

Dressing

1⁄4 cup oil

3 tablespoons apple cider vinegar

1 teaspoon wholegrain mustard

Salt and pepper to taste

Method

1. Shake the dressing ingredients together in a jar or bottle. Taste and adjust seasoning. It should be nicely puckering!

2. To serve, toss the salad ingredients together in a large bowl with a few tablespoons of the dressing until the leaves are glossy and well coated. Transfer to a serving bowl and serve with the remaining dressing.

Nici’s note:

Get creative with your salad greens and include tips of broad beans, young celery and beetroot leaves, nasturtium leaves and petals, and radish and dandelion leaves.


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