How to add instant chutzpah to a basic rocket salad
Post-Christmas splurge, I find myself unmotivated to cook, yet craving healthy, but still slightly decadent food. My holiday-food inspiration is my friend Mellen, an enviable kitchen force, who whips up extraordinarily good food with the least amount of effort, all whilst sipping Sav Blanc and keeping an eye on three busy little boys.
She recently whizzed up the most fabulous salad to accompany some simply marinated, barbecued chicken. The basis of the salad, was well basically rocket, dressed in a rather tangy but simplistic balsamic oil and mustard dressing. But here’s the trick. To add total schnaz, Mellen grilled up some peaches and long slender grilled asparagus, tore up some prosciutto, toasted fistfuls of pine nuts and added a ton of parmesan shavings.
The result was an addictive and tres sexy salad that has become my summer staple. And to think she found the recipe in a discarded Coles supermarket brochure. Simply add a sneaky Sav Blanc and feast away – Happy 2014 everybody!
Peaches, asparagus and rocket salad
- 2 bunches asparagus, trimmed
- 3 yellow peaches, stones removed, cut into wedges
- extra virgin olive oil spray
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp wholegrain mustard
- 2 garlic cloves, crushed
- 160 g fresh rocket
- 120 g thinly sliced prosciutto, torn
- 40 g pine nuts, toasted
- 50 g parmesan, shaved
- Preheat a barbecue grill or chargrill pan on medium. Spray asparagus and peaches with oil.
- Cook asparagus on grill for 4 mins or until tender. Transfer to a plate. Cook peaches, turning once, for 3 mins. Set aside to cool slightly.
- Shake the oil, vinegar, mustard and garlic in a screw-top jar until well combined. Season.
- Arrange the rocket, asparagus, peaches and prosciutto on a platter. Sprinkle with pine nuts and parmesan, and drizzle over the dressing. Season.