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Arugula with Shaved Pecorino

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Recipe photo courtesy of Lisa Hubbard

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.

Source: Martha Stewart Living, June 2000
Servings

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.

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