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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

Ingredients

  • 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

Directions

  1. Using a vegetable peeler, shave thin strips of pecorino cheese.

  2. 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.

Cook's Notes

It is easiest to work from a larger chunk of Pecorino cheese, although you will not need more than four ounces. For best results, make sure the cheese is at room temperature. This will help keep it from cracking. Promptly wrap remaining cheese with plastic wrap.

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