Radish and Arugula Salad with Pecorino and Lemon

June 24, 2013
Photo by James Ransom
  • 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
In This Recipe
  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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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.