Skip to content


Insalata di rucola, pera e pecorino – Salad of rucola, pear and pecorino

Pears and pecorino are a classic combination, often served as an end to the meal.

In autumn, when pears are abundant, you can serve this salad as part of antipasto misto, or as a light starter. Make sure the pear is ripe, but still has a crunch to it.

Ingredients:

  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil
  • some salt
  • 1 shallot, finely minced
  • 200 g rucola
  • 1 pear, cored and finely sliced
  • 125 g pecorino, shaved into slivers

Mix the vinegar with the salt, and slowly add the olive oil. Beat till you get a dressing, and then add the shallot.

In a salad bowl, mix the rucola with the pear, add the dressing and mix thoroughly. Put the cheese on top of the salad and serve at once.

Posted in salads.

Tagged with , , .


0 Responses

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.



Some HTML is OK

or, reply to this post via trackback.