Jamie Oliver Rocket Salad

Warm salads get a bad rep. I’ve had ones that felt like limp fridge clean-outs or weird attempts at “healthy.” But then there’s this one — Jamie’s rocket salad — which is honestly a whole different story. It’s got texture, salt, crunch, sweetness, and just enough green to feel smug about it.

I first made this on a chilly Tuesday when I didn’t want soup but wanted something warm. The onions go sweet and sticky in the pan, the pancetta crisps up like magic, and everything gets hit with balsamic and a soft shave of Parmesan. It’s fast, cozy, and hits every corner of your taste buds. Plus, it makes you feel like you’ve cooked, even though it’s all done in one pan.

Why You’ll Love It

• It’s salad… but with bacon
• Warm, sweet onions bring serious comfort energy
• Takes 20 minutes tops, and most of that is just tossing stuff in a pan
• Pine nuts = perfect little crunchy surprises
• Balsamic mixes with the olive oil for an easy, no-fuss dressing
• Looks rustic and fancy at the same time — great for impressing without trying too hard

Ingredients

• 2 medium red onions
• 8 rashers pancetta or smoked streaky bacon
• 2 lugs olive oil (about 2 tbsp-ish)
• 4 sprigs thyme
• 1 handful pine nuts
• Tiny pinch of salt
• 4 big handfuls rocket (or any nice salad leaves)
• Balsamic vinegar (a generous splash)
• Parmesan, shaved

How to Make It

Slice your onions like a lazy pro:

Peel the red onions, halve, then cut each half into quarters. You’ll end up with 8 chunky wedges per onion. No need for perfect slicing — this is rustic.

Crisp the bacon first:

Heat up a big frying pan and lay the pancetta (or bacon) in whole. Let it get properly golden and crispy. Take it out and set it aside — try not to eat half of it while cooking the rest.

Build the flavour base:

Add your olive oil straight into the same pan (bacon fat bonus), toss in the thyme sprigs, onion wedges, pine nuts, and a pinch of salt. Fry on medium for about 5 minutes, tossing here and there, until the onions go soft and caramelized around the edges.

Bring the bacon back:

Add the pancetta back into the pan with the onions. Toss everything together so it all gets coated in that herby, nutty, slightly sweet mix.

Toss it all while it’s hot:

Get your rocket into a big salad bowl. Tip the warm onion-bacon mix right over the top. You want that heat to gently wilt the leaves, not cook them. It smells amazing at this point — just warning you.

Finish with flair:

Drizzle over a good splash of balsamic vinegar. Use a potato peeler to shave Parmesan all over. Mix gently, plate it up, and dive in while it’s still warm.

Common Mistakes and How to Dodge Them

Onions burnt, not caramelised?
Keep the heat medium, not high. You want soft and golden, not crispy and bitter.

Bacon’s chewy, not crisp?
Give it space in the pan. If it’s crowded, it’ll steam instead of frying. Cook in batches if needed.

Salad’s soggy?
Toss it just before serving. If it sits too long, the rocket wilts into sadness.

Too salty?
The bacon and cheese already bring salt. Go light when seasoning the pan.

Storage and Reheating

Fridge:
Best eaten fresh, honestly. But leftovers keep for a day if you don’t mind slightly wilted leaves. Store in a sealed container.

Freezer:
Nope. Just… don’t.

Reheat:
Not really necessary — but if you’ve got leftover bacon and onions, you can reheat just those and toss with fresh rocket the next day.

Frequently Asked Questions

Can I use something other than pancetta?
Yep. Regular smoked streaky bacon works great. Even prosciutto, if you crisp it in the oven.

What if I don’t have pine nuts?
Slivered almonds, chopped walnuts, or even sunflower seeds can sub in. Just toast them first for flavour.

Is rocket the same as arugula?
Yes! Different name, same peppery punch.

What’s a ‘lug’ of olive oil?
Roughly a tablespoon. Jamie loves his poetic measurements. Don’t overthink it.

Nutrition Facts (Per Serving):

• Calories: ~360
• Fat: 28g
• Carbs: 8g
• Protein: 18g
• Sodium: 610mg
• Sugar: 4g