Use whatever interesting varieties of lettuce you can find in this salad. Because it is chopped it virtually ensures each bite will include every ingredient. There is something magical about the pine nut and parmesan combination, a fact that will not be lost on pesto lovers.
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
1 pinch salt and pepper to taste
2 cups chopped lettuce
2 cups chopped rocket
1/4 cup (30g) freshly grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts
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Directions Preparation:25min › Ready in:25min
For the vinaigrette: whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
Toss together the lettuce, rocket, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat.