Pear, Turnip, and Pecorino Pepato Salad

Pear, Turnip, and Pecorino Pepato Salad
Staff Writer
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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4
Servings
68
Calories Per Serving
Deliver Ingredients

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

Total Fat
3g
4%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
7g
5%
Protein
3g
7%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
58mg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
87mg
12%
Selenium, Se
8µg
15%
Sodium, Na
197mg
13%
Water
10g
0%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.