An easy salad of fresh romaine, rocket, parmesan and lemon vinaigrette. Simple as can be, – but still full of flavour and crunch, and the perfect side for chicken and salmon in particular.
I’d recommend serving the salad straight after it has been tossed with the vinaigrette, – that is when it is at its crispest.
Advertisement// This recipe was developed in partnership with Nordic Harvest.
For this recipe I used baby salad leaves from Nordic Harvest.
Their leaves come clean and ready to use, – they stay fresh for ages, and they simply taste wonderful.
Sustainable production, no pesticides and grown entirely on wind power – I’m a huge fan.
Romaine salad with rocket, lemon and parmesan
A super simple green salad of romaine lettuce, rocket, parmesan and lemon vinaigrette.
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Ingredients
The salad
- 1 large head of romaine lettuce
- 2 handfuls rocket
- 60 g parmesan, shaved or grated
- 30 g pine nuts, ideally toasted
Lemon vinaigrette
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 1/2 tsp honey
- Salt and freshly ground pepper
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Method
Lemon vinaigrette
- Combine the vinaigrette ingredients, ideally in a jar with a lid, – then it is easy to shake together.
- Season with salt and pepper and set aside.*Remember that the parmesan is salty too, – so go easy on the salt.
The salad
- Rinse the romaine thoroughly and tear the leaves into large pieces.
- Toss the romaine with the rocket and half the parmesan in a bowl.
- Pour over half the vinaigrette and toss well.
- Transfer the salad to a serving bowl and top with the remaining parmesan, the pine nuts and the rest of the vinaigrette.*Finish with a little freshly ground pepper on top, if you like.
Nutrition
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