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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.

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