Pecorino Romano Salad at Tyson Curran blog

Pecorino Romano Salad. 1 cup shaved pecorino romano—use a vegetable peeler for the shavings. Let the salad sit at room temperature for an hour before serving. Tiny bit of water if the dressing is too. ¼ cup finely diced shallot. Taste and season with salt and pepper. Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. 1 pinch salt and pepper to taste. ¼ cup finely grated pecorino romano. 2 1/2 ounces pecorino toscano cheese, thinly. Add the strips of asparagus to the bowl, then use clean hands to gently toss. 1 teaspoon packed lemon zest—use meyer lemons if available. How to make arugula salad. Squeeze the juice of 1/2 lemon. Use the peeler to shave big.

Sul tagliere dei formaggi... Pecorino Romano, Pecorino Siciliano
from www.italiaatavola.net

1 cup shaved pecorino romano—use a vegetable peeler for the shavings. Use the peeler to shave big. Place the arugula greens in a large serving bowl. ¼ cup finely grated pecorino romano. Tiny bit of water if the dressing is too. How to make arugula salad. Squeeze the juice of 1/2 lemon. Taste and season with salt and pepper. 1 teaspoon packed lemon zest—use meyer lemons if available. Shake the lemon dressing ingredients together in a small jar, then pour it over arugula in a large salad bowl.

Sul tagliere dei formaggi... Pecorino Romano, Pecorino Siciliano

Pecorino Romano Salad ¼ cup finely grated pecorino romano. Tiny bit of water if the dressing is too. Toss the shaved kale with the cheese. 1 pinch salt and pepper to taste. Use the peeler to shave big. Let the salad sit at room temperature for an hour before serving. 1 cup shaved pecorino romano—use a vegetable peeler for the shavings. Add the strips of asparagus to the bowl, then use clean hands to gently toss. 1 large garlic clove, grated or finely chopped. 2 tablespoons white wine vinegar. ¼ cup finely grated pecorino romano. 1 teaspoon packed lemon zest—use meyer lemons if available. Shake the lemon dressing ingredients together in a small jar, then pour it over arugula in a large salad bowl. Taste and season with salt and pepper. Squeeze the juice of 1/2 lemon. 2 1/2 ounces pecorino toscano cheese, thinly.

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