Pear, turnip, and pecorino pepato salad
Indulge in the harmonious mix of sweet pear, crisp turnip, and tangy pecorino pepato. This refreshing salad offers a tantalizing burst of flavors.
Ingredients:
- 4 juicy pears, such as red bartlett or comice
- 4 baby turnips (the size of a golf ball or smaller)
- handful baby dandelion greens
- fleur de sel
- extra-virgin olive oil
- juice of ½ lemon
- 3½ ounce pecorino pepato cheese
Instructions:
- Cut the pears into quarters and remove the cores. Use a mandoline to thinly slice the turnips. Tear apart the dandelion leaves.
- Combine the pear quarters, turnip slices, and torn dandelion leaves in a large bowl and lightly mix with a sprinkle of fleur de sel, 2 tablespoons of olive oil, and the juice of a lemon.
- Divide the salad among four plates. Use a vegetable peeler to make thin shavings of pecorino pepato over the salads. Complete with a drizzle of olive oil.
Summary:
- Calories: 1007 kcal
- Fat: 49 g
- Protein: 27 g
- Carbs: 131 g
- Potassium: 1305 mg
- Magnesium: 100 mg