Rocket, Pinenut, Parmesan Salad

~VEG, (Vegan if suitable parmesan substitute can be found)
~Apparently originally an Italian salad.


Easy to make, popular, multi-textured salad. Great as a side for something with lots of carbohydrates in it, although we had it here last week with mock-chicken from the asian grocer on the side. Ingredient quantities are a bit fiddly, feel free to add more or less of anything there.

INGREDIENTS:

• A packet of wild/baby rocket, washed.
• 80g or so of pinenuts
• 100g or so real parmesan cheese (in a block, not the crumbs)
• splash (1:1 ratio) of extra virgin olive oil, and balsamic vinegar.

Wash the rocket, put it in a bowl. Splash equal quantities of oil and vinegar over the top, and toss through. You're aiming to have a bit of the dressing on all the leaves, without too much pooling at the bottom.

Using a small pan on moderate to high heat, toast your pinenuts. They burn quickly, so keep an eye out and toss them about the pan regularly.

Using a vegetable peeler, shave little strips of parmesan onto the leaves. you're aiming for quite small strips, so feel free to crumble them a little. Add the toasted pinenuts. Toss well, serve.