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Hard Italian - Style Cheese

Parmesan, Pear and Rocket Salad


  • 100g Mil Lel Parmesan cheese
  • 2 tablespoons pine nuts
  • ΒΌ cup olive oil
  • grated rind of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • 1 firm ripe pear
  • 120g baby rocket, washed


Shave Parmesan using a vegetable peeler. Dry-fry pine nuts in a non-stick pan for 2-5 minutes, shaking occasionally, until toasted. Shake olive oil, lemon rind and juice and mustard together in a screw-top jar and season to taste. Finely slice pear, removing seeds and core, and drizzle with a little dressing.

Add pear to rocket and gently toss with remaining dressing and Parmesan, reserving some to sprinkle on top. Serve salad sprinkled with toasted pine nuts, reserved Parmesan and freshly ground black pepper.

Parmesan, Pear and Rocket Salad

Preparation time:
10 minutes

Cooking time:
5 minutes


Products used:
Mil Lel Parmesan cheese

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