For many of you that are still enjoying the height of summer, I would like to share this refreshing salad recipe. A few simple ingredients to satisfy your taste buds. I have a few successful Rocket plants growing in my garden. They flower, seed and then spread around the veggie patch. The seedlings often appear in different parts of the garden. I gently remove them and relocate them where I know they will thrive. I was pleasantly surprised that they grew quite well during the winter months. Now that the weather is warming up the Rocket will be in abundance, this salad will be on the menu more often. I am grateful that I have a good supply of fresh Rocket from my little veggie garden. As one plant reaches maturity, dies off, another seedling appears and starts to thrive.
1 Pear (thinly sliced using a mandolin)
100 grams Rocket (roughly cut or whole)
1/2 Fennel Bulb (thinly sliced)
6 mint leaves (thinly sliced)
Balsamic Vinegar (drizzle)
Extra Virgin Olive Oil (drizzle)
Salt & Freshly Ground Black Pepper
Preparation Time: 15 minutes
Serves: 4 people (Approximately)
Wash and pat dry the fennel, rocket, mint leaves and pear.
In a large bowl place the rocket, sliced fennel and sliced pear. Drizzle a small amount of balsamic vinegar, olive oil, salt and pepper. Using your hands gently combine and mix all the ingredients ensuring that they are well coated. Select a suitable serving plate or platter, neatly place the salad on the plate and scatter the sliced mint leaves, dot some olive oil and balsamic vinegar as garnish around the plate.