Do not underestimate the simplicity of this salad! It’s the most wonderful collision of juicy flavours you’ll ever eat. Well, that’s a biggish call, but you get the picture.
The best news about this salad is that rocket is classified as a “bitter”! Our bodies love bitter foods as they reboot our digestive system. The dressing, a simple vinaigrette, aids good gut health too. Who knew a simple salad could be so darn pleasing for the palate, yet so good for you?
Makes 1 medium salad
Ingredients
Salad
2 cups rocket leaves
Handful of other edible leaves – I used young beetroot leaves and some cos lettuce
3 ripe nectarines, sliced
75g shaved parmesan
Dressing
1⁄4 cup oil
3 tablespoons apple cider vinegar
1 teaspoon wholegrain mustard
Salt and pepper to taste
Method
1. Shake the dressing ingredients together in a jar or bottle. Taste and adjust seasoning. It should be nicely puckering!
2. To serve, toss the salad ingredients together in a large bowl with a few tablespoons of the dressing until the leaves are glossy and well coated. Transfer to a serving bowl and serve with the remaining dressing.
Nici’s note:
Get creative with your salad greens and include tips of broad beans, young celery and beetroot leaves, nasturtium leaves and petals, and radish and dandelion leaves.
