More >

Endive, Radicchio, Escarole & Pecorino Cheese Salad

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.

This recipe was originally featured on Season 15 - Episode 1510.


  1. Donna's avatar


    What kind of vinegar and how much do I use in this salad thank you

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!