Name: Rocket, parmesan & pear salad with prosciutto gremolata
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 100 g baby rocket leaves; 1 baby fennel, halved and thinly sliced; 1/4 cup roasted walnuts; 2 tbsp olive oil ((extra virgin)); juice of a lemon; Sea salt and freshly ground black pepper; 50 g shaved parmesan; 1 tbsp olive oil; 80 g thinly sliced proscuitto, finely chopped; 1/2 cup fresh breadcrumbs; 1 garlic clove, crushed; 1 tsp lemon rind finely grated or zested; 1 tbsp finely chopped flat leaf parsley; Freshly ground black pepper

Rocket, parmesan & pear salad with prosciutto gremolata

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Prep Time 20

Cook Time 5

Total Time 25

DifficultyEasy

Servings8 serves

Ingredients

100 g baby rocket leaves
1 baby fennel, halved and thinly sliced
1/4 cup roasted walnuts
2 tbsp olive oil (extra virgin)
juice of a lemon
Sea salt and freshly ground black pepper
50 g shaved parmesan

Prosciutto gremolata

1 tbsp olive oil
80 g thinly sliced proscuitto, finely chopped
1/2 cup fresh breadcrumbs
1 garlic clove, crushed
1 tsp lemon rind finely grated or zested
1 tbsp finely chopped flat leaf parsley
Freshly ground black pepper

Instructions

To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
Place salad on a serving platter and scatter over the remaining parmesan and gremolata.