Rocket, mangetout and onion salad
Apart from the taste the main attraction of this rocket, mangetout and onion salad lies in the combination of colours.
Peas and onion make a brilliant companion to any kind of red meat, so it’s an obvious idea to combine the two ingredients in a refreshing rocket, mangetout and onion salad. Especially, when the onions are cut in wedges and fast pickled to improve their digestibility and make them look like rose petals on a bed of green.
100 g rocket leaves
200 g mangetout
1 red onion – preferable a Tropea onion
1 tbsp grainy mustard
3 tbsp olive oil
3 tbsp white wine vinegar
Rinse the rocket and shred it in smaller pieces.
Peel the onion and cut it in wedges
Soak the onion wedges in vinegar for 15 minutes
Bring a pot of water to the boil, and blanch the peas for 5 minutes.
Keep the water boiling, but transfer the peas to a bowl of icy water for a rapid chill down.
Add onions to the water and let them boil for 1 minute to remove the bitterness and render them more digestible.
Make a creamy dressing of mustard and olive oil.
Mix rocket, mangetout and onion and drip grainy mustard dressing over the salad before serving.