Rocket and Grape Salad with Parmesan

This Rocket and Grape Salad with Parmesan puts a fruity spin on the simple rocket and parmesan salads served in pizzerias. Peppery rocket is tossed in a lemon and parmesan dressing, then combined with juicy grapes, toasted walnuts and plenty of shaved parmesan for a fresh, crunchy salad with a little sweetness.

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Course: Salad, Side Dish, Vegetarian

Cuisine: Australian, Western

Diet: grapes, lemon, parmesan, rocket

Prep Time: 15

Cook Time: 2

Total Time: 17

Servings: as a side

Author: Eff | Food Daydreaming

Equipment

Ingredients

2 tablespoons walnuts
250 g seedless red grapes
4 tablespoons extra virgin olive oil
Zest from 1 lemon
1 ½ tablespoons lemon juice
2 tablespoons parmesan, finely grated
¼ teaspoon black pepper
100 g rocket
Extra parmesan, shaved, to serve

Instructions

Toast the walnuts in a dry frying pan over medium-low heat for 5-7 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool, then roughly chop.
2 tablespoons walnuts
Pick the grapes and slice half of them in half lengthways, and the rest in half crosswise so you have a mixture of sizes and shapes. Set aside.
250 g seedless red grapes
Make the dressing directly in a large serving bowl by whisking together the olive oil, lemon zest and juice, finely grated parmesan and black pepper. Whisk until the parmesan is evenly dispersed throughout the dressing.
4 tablespoons extra virgin olive oil, Zest from 1 lemon, 1 ½ tablespoons lemon juice, 2 tablespoons parmesan, ¼ teaspoon black pepper
Add the rocket and gently toss until lightly coated in the dressing.
100 g rocket
Add the grapes and chopped walnuts and toss gently to combine.
Top with extra shaved parmesan and serve immediately.
Extra parmesan

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