Pear and Pecorino Salad


Serves: 4
Total Calories: 139

Ingredients

6 cups (approximate) watercress or arugula, tough stems removed
2 to 3 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
2 firm ripe pears, thinly sliced
Small wedge Pecorino Romano or Parmigiano-Reggiano

Directions:

1 Trim the tough stems from the watercress or arugula and discard any yellowed or bruised leaves. Wash the greens in several changes of cool water. Dry very well. Tear the greens into bite-size pieces. Divide the greens among four salad plates.

2 In a medium bowl, whisk together the lemon juice, oil, and salt and pepper to taste. Add the pears, and toss gently with the dressing.

3 Place the pears on top of the greens. With a small paring knife or a swivel-blade vegetable peeler, shave thin flakes of the cheese over each salad. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 139
Calories from Fat: 90

This Pear and Pecorino Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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