John Myers
Wild Rocket and Tomato Salad
The perfect wild rocket and tomato salad recipe with a picture and simple step-by-step instructions.
- 3 Handful Wild rocket from our own garden
- 5 piece Tomatoes fresh from our own cultivation eighth
- 2 tbsp Seasonal herbs finely chopped fresh from our garden
- 1 piece Fresh shallot finely diced
- 2 tbsp Yogurt
- 2 tbsp Sour cream
- 2 tbsp Lacquer-Free milk
- 2 tbsp Cold-Pressed sunflower oil
- 2 tbsp White balsamic vinegar
- 1 tbsp Acacia honey
- 1 something Parmesan shaved if you like
- Wash the wild rocket and spin dry. Remove the stalk up to the first leaf attachment (it doesn’t taste that good) and cut the oversized rocket leaves in half. The wild rocket grows back again and again (it is perennial) and with suitable weather I harvest the whole winter.
- Mix the dressing ingredients.
- Add tomatoes and the wild rocket and mix everything lightly.
- When serving, add the Parmesan so that everyone can take it to their liking.
- We had meatballs and boiled potatoes (from our garden potatoes (variety Linda). That’s why I always make a little more dressing and like to mash the potatoes in the dressing. That is our sauce.
- On the last picture there are two of our wild rocket plants. One bed of them is enough to always have a fresh salad, because the cut leaves grow back quickly.
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