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Spinach And Rocket Salad

This salad is easy to make and is great for a sunny spring day. You can add even more flavour by using the Parmesan shavings. The key is to wash and dry the salad leaves thoroughly, so the dressing clings to them, giving a wonderful flavour.

Ingredients

Serves 4

100g baby spinach
100g rocket leaves
Handful fresh parsley
50g Parmesan cheese (optional)

Note: you may want more rocket & spinach, depending on how hungry everyone is!

Dressing
2 tablespoons olive or sunflower oil
1 garlic clove
1 teaspoon Dijon-style mustard
1 tablespoon balsamic vinegar
Pinch of sugar / honey
Salt & black pepper to taste

Method

Wash the rocket and spinach leaves and dry thoroughly.
Chop the parsley and mix with the leaves.
Crush the garlic clove.
Put all the dressing ingredients in a jar and shake well, until they are thoroughly mixed.
Add the dressing to the salad and mix well.
Finish the salad with shavings of Parmesan cheese. If you don't have a cheese slicer, you can use a potato peeler or a sharp knife to create shavings.
Remove from the heat and add the herbs. Liquidise until smooth. Add more water, if the soup is too thick.

Time From Cupboard-To-Table

10 minutes.

Notes & Variations on Spinach And Rocket Salad

Delicious served with garlic bread. For a more summery version, try adding some pitted black olives.

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