Pear, Turnip, And Pecorino Pepato Salad
Pear, Turnip, And Pecorino Pepato Salad
Quick to prepare and delicious, this versatile little salad can be served as a starter, a light lunch, or a cheese course/dessert. The shaved pecorino pepato, a delicious hard Italian cheese studded with black peppercorns, is my way of seasoning the salad — it adds sharpness, salt, and pepper all at once. Make sure you use baby turnips, which can be eaten raw. — Greg Marchand, Frenchie
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Servings
4
servings
Ingredients
- 4 juicy pears, such as red bartlett or comice
- 4 baby turnips (the size of a golf ball or smaller)
- handful baby dandelion greens
- fleur de sel
- extra-virgin olive oil
- juice of ½ lemon
- 3½ ounce pecorino pepato cheese
Directions
- Quarter and core the pears. With a mandoline, slice the turnips very thin. Separate the dandelion leaves.
- Put the pear wedges, turnip slices, and dandelion leaves in a large bowl and gently toss with a pinch of fleur de sel, 2 tablespoons olive oil, and the lemon juice.
- Arrange the salad on four plates. Using a vegetable peeler, thinly shave the pecorino pepato over the salads. Finish with a drizzle of olive oil.