Serves 6 to 8
The flavor of this colorful salad, a combination of three kinds of chicory (cicoria), is enhanced by the addition of Pecorino (sheep's milk) cheese embedded with black peppercorns.
2 heads Belgian endive, washed, dried, and cut into julienne strips
1 small head radicchio, washed, dried, and torn into pieces
1/4 pound escarole, washed, dried, and torn into pieces
1/4 cup Filippo Berio Extra-Virgin Olive Oil
2 ounces Pecorino cheese with black peppercorns, diced
Fine sea salt to taste
Place all the greens in a salad bowl. Add the olive oil and toss well. Add the vinegar and toss again. Sprinkle the cheese and salt over the top and toss again. Serve immediately.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.
Want More Recipes? See My Latest Book:
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
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!"