Rucola salad with parmesan

Name: Rucola salad with parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4-5 Tbsp Balsamic vinegar; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Pine nuts; 1 small iceberg lettuce; 100-125 g Arugula (rocket); 300 g cherry tomatoes (e.g. yellow and red)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4-5 Tbsp Balsamic vinegar
7-10 Tbsp salt, white pepper
1 pinch Sugar
6 TABLESPOONS Olive oil
2 TABLESPOONS Pine nuts
1 small iceberg lettuce
100-125 g Arugula (rocket)
300 g cherry tomatoes (e.g. yellow and red)

Directions

1
Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Roast the pine nuts in a pan without fat until golden brown, take them out. Slice off fine shavings from the Parmesan
2
Clean and wash iceberg lettuce and arugula. Cut iceberg lettuce into pieces. Pluck the rocket a little smaller. Wash and halve the tomatoes. Mix the lettuce, tomatoes and vinaigrette loosely. Sprinkle with pine nuts and parmesan