Rocket leaves with toasted bread and red wine vinegar

March 3rd, 2010 Comments Off on Rocket leaves with toasted bread and red wine vinegar

I am crazy about rocket leaves which have a rich, peppery taste and exceptionally strong flavour. The origin of this plant is from Mediterranean region (maybe for that reason I love it so much!) and it is rich in vitamin C and potassium. I inspired and adapted this simple Italian origin salad recipe from River Cafe Two Easy cookbook- London. I’m sure it will give you a robust flavour.

  • 100 gr rocket leaves
  • 1 garlic clove (peeled)
  • 2 T red wine vinegar
  • 5 baby spinach leaves
  • 1 T black olives (stoned)
  • 1 t thyme leaves
  • 1 T walnut
  • extra virgin olive oil
  • 1 slice of bread
  • salt, pepper flakes
  • Cut the crusts off the bread and put them in a roasting tin. Drizzle with extra virgin olive oil. Toast in 180° C pre-heat oven for 10 minutes. Turn the bread over and cook for another 5 minutes until brown. Remove from oven and rub the toasted slices with garlic on one side.

    Wash and dry the rockets and baby spinach leaves. Cut them big and put them in a plate. Combine the red wine vinegar with extra virgin olive oil, salt and pepper. Add this mixture to the rocket and spinach plate. Put the olives, and walnuts. Garnish with thyme.

     

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