Preparation time: 15 minutes
1 fresh rocket bunch
1 small head lettuce, torn in bite size pieces
100 g blue cheese;1 tablespoon capers
pinch of peeled pine nuts
3 medium pieces of sun-dried tomatoes in oil, sliced
50 g walnuts, roughly chopped
juice of one lemon or lime (whichever you prefer)
1 tablespoon olive oil
2 tablespoon sun-dried tomatoes oil
a small amount of shaved Parmesan.
Wash the lettuce few times, using cold water and spin in a salad spinner or pat dry with paper towels. Tear the lettuce into bite-size pieces and place in a serving bowl. Do the same with the rocket leaves. If the leaves are too big you can cut them in half. In a large bowl, mix the leaves with the blue cheese, walnuts, sun-dried tomatoes, capers and lemon juice.
Salt gently (don’t forget the cheese and capers are already salty enough) and add the sun-dried tomatoes oil and olive oil. Mix well and sprinkle some shaved Parmesan and pine nuts on top.
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