This delicious warm rocket salad by Jamie Oliver is a quick and easy dish packed with flavor. Crispy pancetta, caramelized red onions, and toasted pine nuts are tossed with fresh rocket and a simple balsamic dressing. Topped with shaved Parmesan, it’s the perfect side or light meal. Great with any salad greens you have on hand!
Ingredients Needed
- 2 medium red onions
- 8 rashers higher-welfare pancetta or smoked streaky bacon (8 slices)
- 2 lugs olive oil (2 tbsp)
- 4 sprigs fresh thyme
- 1 good handful of pine nuts (about 50g / ⅓ cup)
- 1 tiny pinch salt
- 4 big handfuls of rocket (arugula) (about 120g / 4 cups)
- Balsamic vinegar, to taste
- Parmesan shaved
How To Make Rocket Salad
- Prepare the onions: Peel, halve, and cut each onion into 8 wedges.
- Cook the pancetta: Heat a frying pan over medium heat and cook the pancetta or bacon until crispy. Remove from the pan and set aside.
- Sauté the onions and pine nuts: Add olive oil to the same pan, followed by the thyme, onion wedges, and pine nuts. Season with a pinch of salt. Fry for about 5 minutes until the onions are soft and caramelized, stirring occasionally.
- Combine everything: Return the crispy pancetta to the pan and toss everything together. Transfer the mixture to a salad bowl with the rocket (arugula).
- Dress the salad: Drizzle generously with balsamic vinegar, allowing it to mix with the warm olive oil for a natural dressing.
- Finish with Parmesan: Use a potato peeler to shave Parmesan over the top. Serve immediately and enjoy!
Recipe Tips
- Don’t burn the onions and pine nuts: Cook them on medium heat and stir often. They should be caramelized and golden, not burnt.
- Crispy pancetta is key: Cook it until it’s golden and crispy. If it’s too soft, it won’t add the right crunch to the salad.
- Dress the salad last minute: Add balsamic vinegar just before serving so the rocket stays fresh and doesn’t wilt.
- Shave Parmesan thinly: Use a potato peeler for delicate, thin slices instead of thick chunks. This gives a perfect balance of flavor without overpowering the salad.
How To Store Leftovers?
Let the leftover rocket salad cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 1 day.
Nutrition Facts
Serving Size: 1 serving
- Calories: 178
- Total Fat: 14.4g
- Saturated Fat: 3.1g
- Total Carbohydrate: 6.4g
- Dietary Fiber: 1.7g
- Sugars: 4.3g
- Protein: 5.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Rainbow Salad Wrap
- Jamie Oliver Chicken Quinoa Salad
- Jamie Oliver Quinoa Salad
- Jamie Oliver Yoghurt Potato Salad
Jamie Oliver Rocket Salad
Description
This delicious warm rocket salad by Jamie Oliver is a quick and easy dish packed with flavor. Crispy pancetta, caramelized red onions, and toasted pine nuts are tossed with fresh rocket and a simple balsamic dressing. Topped with shaved Parmesan, it’s the perfect side or light meal. Great with any salad greens you have on hand!
Ingredients
Instructions
- Prepare the onions: Peel, halve, and cut each onion into 8 wedges.
- Cook the pancetta: Heat a frying pan over medium heat and cook the pancetta or bacon until crispy. Remove from the pan and set aside.
- Sauté the onions and pine nuts: Add olive oil to the same pan, followed by the thyme, onion wedges, and pine nuts. Season with a pinch of salt. Fry for about 5 minutes until the onions are soft and caramelized, stirring occasionally.
- Combine everything: Return the crispy pancetta to the pan and toss everything together. Transfer the mixture to a salad bowl with the rocket (arugula).
- Dress the salad: Drizzle generously with balsamic vinegar, allowing it to mix with the warm olive oil for a natural dressing.
- Finish with Parmesan: Use a potato peeler to shave Parmesan over the top. Serve immediately and enjoy!
Notes
- Don’t burn the onions and pine nuts: Cook them on medium heat and stir often. They should be caramelized and golden, not burnt.
- Crispy pancetta is key: Cook it until it’s golden and crispy. If it’s too soft, it won’t add the right crunch to the salad.
- Dress the salad last minute: Add balsamic vinegar just before serving so the rocket stays fresh and doesn’t wilt.
- Shave Parmesan thinly: Use a potato peeler for delicate, thin slices instead of thick chunks. This gives a perfect balance of flavor without overpowering the salad.
Jamie Oliver Rocket Salad