Pecorino Cheese SaladClick to Play

Pecorino Cheese Salad

Insalata Pecorino

Mary Ann Esposito

Serves 8

INGREDIENTS

Preheat the oven to 325F.

3 tablespoons extra-virgin olive oil
1/4 pound Marzolino or other young Tuscan Pecorino cheese, grated
1/4 pound aged Pecorino cheese, grated
1/4 pound Swiss cheese, grated
1/4 pound Taleggio cheese, cut into small pieces
8 cured black olives, pitted and cut into thin rounds
2 cups washed mixed salad greens including arugola, cut into thin strips
2 tablespoons balsamic vinegar

DIRECTIONS

Brush 1 tablespoon of the olive oil in an 11x 8-inch Pyrex or similar baking dish.

Mix the cheeses together in a bowl then transfer them to the baking dish. Sprinkle the olives over the cheese.

Cover the dish with foil and bake it about 5 minutes to allow the cheeses to melt. Remove the dish from the oven and keep warm.

Toss the salad greens with the remaining olive oil, salt, and vinegar in a bowl.

Transfer the greens to a serving platter. Carefully scoop the cheese mixture over the salad. Serve allowing each person to help themselves.

item recipe is featured in Episode 1320 of Season 13.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

There are no comments yet.

Leave a Comment