This Rocket salad with artichoke hearts is delicious, healthy and so easy to make.
The delightful peppery-ness of the rocket, the subtle flavour of the artichoke hearts and the crunch of the pine nuts combine to make a marriage made in heaven.
Rocket is also known as Arugula or rucola and is very popular in Italian cuisine.
Rocket Salad with Artichoke Hearts: -
Prep time: 12 minutes - Cooking time: 3 minutes
Serves 3
3oz(100g) of Rocket 2oz(50g) of pine nuts, lightly toasted 2 x 400g tins of Artichoke hearts Juice of 1 lemon Fresh basil leaves, torn
For the dressing:
3 tbsp of extra-virgin olive oil 1 tbsp of white wine vinegar 1 clove of garlic, finely chopped Sea salt & freshly ground white pepper
First take a dry frying pan and pour in your pine nuts, toast them lightly. When they're are done take them off the heat and pour them into a bowl to stop them going to dark, then set aside.
Meanwhile wash your rocket in a bowl of cold water then put to one side and drain of any excess water, and drain the artichokes hearts and rinse them in cold water; drain off any excess water and then chop them into quarters.
Then combine the rocket, artichoke hearts, and lemon juice in a large bowl. When your ready to serve the salad combine the ingredients for the dressing in a container with a lid (a jam jar is ideal), and shake vigorously to combine; the dressing should be emulsified when you've finished shaking. Check the dressing for seasoning and alter it to suit.
Next add the dressing to the other ingredients a little at a time, until your happy that everything is coated. Any leftover dressing will keep in the fridge for several days, just remember to give it a good shake each time you use it as over time it will separate.
Add the torn basil leaves and gently combine with rest of the salad. Then your salad is ready to serve.
First take a dry frying pan and pour in your pine nuts, toast them lightly. When they're are done take them off the heat and pour them into a bowl to stop them going to dark, then set aside. 
