Rocket, pear, Parmesan cheese and walnut salad.

L’insalata di rucola, pere, grana e noci

This tasty winter salad is full of contasting flavours that blend well together. The slight bitterness of the rocket and the sweetness of the pears are bought together by the creaminess of the walnuts and Parmesan cheese. This salad is particularly good with roast meats, either hot or cold.


Serves 4

  • 100g Rocket
  • 2 large, ripe pears
  • 100g Parmesan cheese
  • 50g walnuts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of salt


  1. Wash and dry the rocket and place into a bowl.
  2. Wash the pears, cut into half, remove the core and then peel.
  3. Cut the pears into very thin slices.
  4. Add to the bowl with the rocket and mix gently with your hands, taking care not to break the slices of pear.
  5. Roughly chop the walnuts with a knife and add them to the bowl.
  6. Shave the Parmesan cheese into thin flakes, either with a very sharp knife, a cheese slicer or the slicing side of a cheese grater. Set aside.
  7. Whisk together the extra virgin olive oil, balsamic vinegar and pinch of salt.
  8. Pour the oil and vinegar over the other ingredients in the bowl and gently mix until the leaves of rocket are coated.
  9. Tip this into a serving bowl and then add the flakes of Parmesan cheese. Very gently combine the cheese with the other ingredients so that it is not all sitting on the top.