Strawberry & rocket salad with peppery parmesan

Servings:

Strawb sweetness against the pepperiness of rocket and black pepper is a combination that deserves a comeback. Strawberry behaves like tomato here – indeed, most tomato salads could have a red berry replacement. White salad onion (often sold with a green shoot springing out of its top) is nice and mild if you can find it, but red onion would be a suitable sub. You could do the parmesan lace as crackers if you’re travelling with the salad – just sprinkle little mounds with a bit of space between, and keep in an airtight container (in the cupboard, not the fridge!) until go-time. To max out on sweetness, pick the most aromatic strawbs, then cap your maceration time at 15 minutes.

Instructions

Preheat oven to 180°C (350°F) or 160°C (320°F) fan forced. Line a baking tray with baking paper.
To make the peppery parmesan lace, use the tips of your fingers to sprinkle a layer of parmesan on the prepared baking tray and crack the pepper over from a height. To collect the amount you need, crack it into your palm and measure, if you prefer to be precise. Bake for 4–5 minutes until the cheese has melted and turned into a golden parmesan sheet. Pull out of the oven and leave to cool on the tray.
Put rocket and basil leaves in a bowl or salad spinner and cover with cold water.
Pop prepared strawberries in another bowl and sprinkle with the sugar, salt flakes and a grind of pepper. Leave to macerate for 15 minutes.
To assemble the salad, drain and spin the rocket and basil leaves, then gently toss together with the macerated strawberries. Transfer onto a large platter and nestle in the bocconcini and salad onion slices.
To make the polka-dot dressing, pour the olive oil into a small bowl or saucer, then add balsamic to the bowl. Swirl the two together until a polka-dot pattern emerges. Pour dressing over the top of the salad.
Arrange the parmesan lace over the top like Eliza Doolittle’s glow-up hat in My Fair Lady. Serve at once.