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Pear, Turnip, and Pecorino Pepato Salad

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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.