Parmigiano, Pine Nut & Wild Rocket Side Salad
with Ciabatta Croutons and Balsamic Glaze | Perfect for sharing
Homemade ciabatta croutons and pine nuts give this rocket side salad a special crunch. Top with Parmigiano Reggiano and balsamic glaze for a dish which is simple but sure to impress guests.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
15 grams
Pine Nuts
20 grams
Parmigiano Reggiano
(Contains Milk)
40 grams
Wild Rocket
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.
a) Meanwhile, heat a small frying pan on medium heat (no oil).
b) Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
c) In a medium bowl, add the baked croutons, Parmigiano Reggiano, rocket and the olive oil for the dressing (see pantry for amount).
d) Season with salt and pepper, toss to combine, then transfer to a large serving dish.
a) Scatter the toasted pine nuts over the salad.
b) Drizzle over the balsamic glaze to finish.
