Mediterranean-style rocket salad

Serves 2-3 From Mary Browne, Helen Leach and Nancy Tichborne, The Cook’s Salad Garden Revisited

Ingredients

2 tbsp olive oil 1 tbsp sherry vinegar 1 clove garlic, very finely chopped ¼ tsp salt freshly ground black pepper rocket leaves (torn), enough to fill

a serving platter ½ small red-skinned onion,

sliced into very fine rings 1 avocado, peeled and cut

into slices ¼ cup black olives, stones removed 6 cherry tomatoes, cut in half chives, scissored parsley, finely chopped Parmesan shavings to garnish

(use a potato peeler)

How to make

In a small bowl combine all the dressing ingredients. Arrange the avocado, olives, and tomatoes on top of the rocket leaves. Pour the dressing over the salad. Top with the herbs and Parmesan shavings. Serve immediately.