Liven up wild rocket (or arugula) leaves with cherry tomatoes, strawberries, asparagus and basil. Top with fresh parmesan shavings for a deliciously healthy salad.
When Mum came to visit recently, she left an enticing pile of magazines from the UK. It’s a real treat to read magazines in English every so often – even if I no longer recognise some faces that go with the gossip – is that what happens after being in France for so long? Flicking through the YOU Magazine, this inspiring salad of tomatoes with strawberries by Lucas Hollweg had been earmarked by Mum – I think it was something I was supposed to make when she was over. Sorry, Mum. I’m a bit late but voilà, here it is for you to make it!
Miniature Basil or Spicy Globe Basil Leaves for Salad
I discovered this “Spicy Globe” basil plant a few years’ ago. The leaves are so small that there’s no need to chop them up for cooking. They are also particularly powerful and, when added to a salad like this one, it adds a touch of peppery spice to it. Speaking of peppery spice, the rocket leaves (or arugula for American friends) balance out the sweetness of the strawberries.
Perfect on a sizzling summer day, this is sheer bliss with a glass of chilled rosé, a soft-on-the-inside and freckled, crusty-on-the-outside French baguette. The textures and flavours are so refreshing with the fruity and savoury combination. If you have some asparagus, toss in a few pre-cooked asparagus spears (7 mins in boiling water).
Also – why not accompany this salad with garden herb macarons from my first book, Mad About Macarons?
Cherry Tomato Strawberry & Rocket Salad
Cherry Tomato, Strawberry and Rocket (Arugula) Salad
- 6 asparagus spears
- 300 g (11oz) cherry tomatoes halved
- 200 g (7oz) wild rocket (arugula) leaves
- 100 g (3.5oz) strawberries hulled and quartered
- 1 tbsp basil leaves chopped or whole small leaves
- 4 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar dark or white
- 100 g (3.5oz) block of Reggiano parmesan grated into large shavings
- few wild strawberries optional
- Trim the pedoncules off the asparagus, if using. Cook in salted boiling water for 7 minutes then plunge into iced cold water. Dry and set aside.
- Mix together the olive oil with balsamic, season and toss all the ingredients together gently and serve immediately.