4
1 rating

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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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%