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.
Martha Stewart Living, June 2000
Gallery
Credit:
Lisa Hubbard
Recipe Summary
Ingredients
Directions
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.