Radish and Arugula Salad with Pecorino and Lemon

By Merrill Stubbs
June 24, 2013
6 Comments


Serves: 4

Ingredients

  • 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

Directions

  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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Reviews (6) Questions (0)

6 Comments

[email protected] July 12, 2018
I like simple salads, but this one was just okay. Followed recipe as written.
 
VashtiMandara March 30, 2014
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!
 
Rowan J. November 10, 2013
A hard Mexican cheese such as Cotija (anejo/aged/) works well. this cheese is typically salty may no need much salt.
 
Frances P. July 1, 2013
Thanks very much Merrill. I wondered about that too and thought it might work.
 
Frances P. July 1, 2013
This sounds great but what other type of cheese can be substituted? Thanks.
 
Author Comment
Merrill S. July 1, 2013
Parmesan would work well too.