Recipes › Salad › Rocket and Pear Salad Recipe

Rocket and Pear Salad Recipe

Recipe by Pedro M. A. Neves

This elegant Italian rocket and pear salad combines peppery arugula with sweet, juicy pears, finished with aged Parmigiano-Reggiano and a bright lemon vinaigrette. A classic antipasto course that celebrates the simplicity of Northern Italian cuisine, it's light yet satisfying enough to serve as a standalone starter.

Ingredients

• 150g fresh arugula (rocket)
• 2 ripe Bosc or Bartlett pears, cored and thinly sliced
• 80g Parmigiano-Reggiano cheese, shaved with a vegetable peeler
• 60ml extra virgin olive oil
• 30ml fresh lemon juice
• 1 tablespoon aged balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Whisk together the lemon juice, Dijon mustard, minced garlic, and balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.

2. Slowly drizzle the extra virgin olive oil into the vinaigrette while whisking continuously to create an emulsified dressing.

3. Rinse the arugula thoroughly under cold water and pat completely dry with paper towels or a salad spinner to prevent excess moisture.

4. Just before serving, slice the pears lengthwise into thin, even slices, leaving a slight curve to showcase their shape. Slice just before assembly to prevent browning.

5. Place the dried arugula in a large mixing bowl and gently toss with half of the vinaigrette until evenly coated but not oversaturated.

6. Divide the dressed arugula among four serving plates, arranging it in a loose nest formation.

7. Fan the pear slices over each portion of arugula, alternating their placement for visual appeal.

8. Use a vegetable peeler to shave Parmigiano-Reggiano directly over each salad, creating thin, curled shards that catch the light.

9. Drizzle the remaining vinaigrette sparingly over each plate in thin, artistic lines.

10. Season each plate with a final grind of fresh black pepper and a light sprinkle of sea salt before serving immediately.

Substitutions

• Replace Parmigiano-Reggiano with shaved pecorino Romano for a sharper, more assertive cheese flavor
• Substitute the pears with ripe figs or sliced apple if pears are unavailable or out of season
• Use walnut oil instead of olive oil for a deeper, nuttier vinaigrette profile
• Replace the Dijon mustard with a spoonful of honey for a sweeter, less acidic dressing

Tips

• Slice the pears as close to serving time as possible to minimize oxidation and browning—if necessary, toss them lightly in lemon juice immediately after slicing
• Use room-temperature vinaigrette rather than refrigerated to allow the flavors to develop fully and coat the delicate arugula leaves more evenly
• Select firm but ripe pears that yield slightly to gentle pressure; overly soft pears will become mushy when tossed with the dressing
• Pat the arugula completely dry after rinsing—excess water dilutes the dressing and creates a soggy, unpleasant texture

This salad exemplifies the Italian philosophy of 'insalata' cuisine, where minimal ingredients highlight natural flavors rather than masking them. In Piedmont and Emilia-Romagna, combining fresh greens with fruit and Parmigiano-Reggiano is a time-honored tradition that showcases seasonal produce at its peak.

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