Radish and Arugula Salad with Pecorino and Lemon

By • June 24, 2013 • 5 Comments



Serves 4

  • 2 tablespoons finely grated plus 3 tablespoons coarsely grated Pecorino
  • 2 tablespoons lemon juice
  • Kosher or sea salt
  • Coarsely ground black pepper (optional)
  • 1/4 cup olive oil
  • 1 small bunch radishes, trimmed and scrubbed
  • 4 cups tightly packed wild arugula, rinsed and thoroughly dried
  1. In a small bowl, whisk together the 2 tablespoons of finely grated Pecorino, lemon juice, a couple pinches of salt and a few grinds of pepper if you're using it. Slowly drizzle in the olive oil, whisking constantly. Taste for seasoning and set aside.
  2. Slice the radishes into thin rounds. You should have about 1 cup.
  3. In a serving bowl, combine the radishes, arugula, 3 tablespoons coarsely grated Pecorino and about two thirds of the dressing. Toss well, taste, and add more dressing if needed. Serve right away, before the radishes and arugula start to wilt!
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4 months ago VashtiMandara

I had this tonight with some roasted turkey breasts and steamed asparagus and it was absolutely heavenly! I only had black radishes on hand and asiago cheese but it worked well. Thank you for the recipe!

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8 months ago Rowan Jiménez

A hard Mexican cheese such as Cotija (anejo/aged/) works well. this cheese is typically salty may no need much salt.

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about 1 year ago Frances Peets

Thanks very much Merrill. I wondered about that too and thought it might work.

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about 1 year ago Frances Peets

This sounds great but what other type of cheese can be substituted? Thanks.

Merrill

about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Parmesan would work well too.