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Pear, Turnip, and Pecorino Pepato Salad

Pear, Turnip, and Pecorino Pepato Salad
Djamel Dine Zitout

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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Notes

Wine pairing: Vouvray (Chenin Blanc); Sébastien Brunet

Excerpted from Frenchie: New Bistro Cooking by Greg Marchand (Artisan Books). Copyright © 2014. Photographs by Djamel Dine Zitout.

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 Ounces 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.

Nutritional Facts
Servings4
Calories Per Serving254
Total Fat12g19%
Sugar20gN/A
Saturated5g27%
Cholesterol25mg8%
Protein7g14%
Carbs32g11%
Vitamin A90µg10%
Vitamin B120.2µg3.6%
Vitamin B60.1mg5.9%
Vitamin C22mg36%
Vitamin D0.1µgN/A
Vitamin E1mg6%
Vitamin K47µg58%
Calcium207mg21%
Fiber7g27%
Folate (food)27µgN/A
Folate equivalent (total)27µg7%
Iron0.7mg3.9%
Magnesium26mg7%
Monounsaturated5gN/A
Niacin (B3)0.5mg2.5%
Phosphorus154mg22%
Polyunsaturated0.9gN/A
Potassium338mg10%
Riboflavin (B2)0.2mg10.7%
Sodium617mg26%
Trans0.3gN/A
Zinc1mg8%