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A bowl of rocket salad with shaved parmesan, sun-dried tomatoes, and sliced shallots sits on a blue surface beside a wooden cutting board with shallot pieces and a yellow pepper grinder.
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5 from 1 vote

Rocket Salad with Maple Balsamic

This 5-minute rocket salad uses a maple-balsamic dressing and quick-pickled shallots to balance the peppery leaves.
Prep Time5 minutes
Total Time5 minutes
Course: Side
Cuisine: Italian
Servings: 2
Calories: 211kcal
Author: Mimi Harrison

Ingredients

  • 80 g bag of rocket
  • 25 g sun-dried tomatoes, thinly sliced
  • Few parmesan shavings
  • ½ shallot, thinly sliced

Cupboard Essentials

  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tbsp maple syrup or honey
  • Salt
  • Pepper
Metric - US Standard

Instructions

  • Start by adding the balsamic vinegar and shallot to a large mixing bowl with a pinch of salt. Stir to coat and let it sit for a couple of minutes to quickly pickle.
  • Next, add the sun-dried tomatoes, extra virgin olive oil, maple syrup and a crack of black pepper. Stir to form the dressing.
  • Add the rocket into the bowl and stir until fully dressed. Top with parmesan shavings and an additional crack of black pepper.

Notes

  •  Only toss the rocket salads when you are ready to serve.
  • If you love a little spice, red pepper flakes go very nicely with this dressing. 
  • Add the parmesan after tossing so it doesn't get soggy.
  • If you’re vegan/vegetarian, you can use maple syrup and vegan parmesan in the rocket salad instead. 

Nutrition

Calories: 211kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g