2 servings
50 g rocket (arugula) leaves
1 small shallot
4 tablespoons olive oil
2 tablespoons verjuice
2 tablespoons roasted pistachios
salt
freshly ground pepper
Wash the rocket and dry the leaves in a salad spinner. Remove yellow leaves and long stems.
Peel the shallot and cut it into fine rings. Shell the pistachios and chop them coarsely. Put shallot, pistachios, oil, and verjuice into a salad bowl. Add salt according to taste and spice with pepper. Carefully fold in the rocket leaves.
Serve as a starter with baguette and butter, or as a side dish with meat dishes or pasta.
