Arugula with Shaved Pecorino
Peppery arugula and salty pecorino cheese make a particularly good combination. You can forgo dressing or drizzle a little extra-virgin olive oil over the salad.
- Servings: 4
Photography: Lisa Hubbard
Source: Martha Stewart Living, June 2000
- 4 ounces pecorino cheese
- 2 medium bunches arugula, tough stems removed
- 4 teaspoons extra-virgin olive oil, plus more to taste
- Coarse salt and freshly ground pepper
Using a vegetable peeler, shave thin strips of pecorino cheese.
Arrange a large handful of arugula on four salad plates. Scatter pecorino shavings over arugula. Drizzle each salad with 1 teaspoon olive oil, sprinkle with salt and pepper, and serve.