Escarole and Tomato Salad with Shaved Piave Cheese

Ashley Christensen is reknowned for her simple, excellent salads. Here she tops heirloom tomatoes with shavings of Italian Piave, a nutty-sweet aged cow's milk cheese.

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 8

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  • 2 pounds large heirloom tomatoes—cored, halved lengthwise and thickly sliced into half-moons
  • Salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 pounds escarole, inner leaves only, torn into bite-size pieces
  • 3 cups Piave or Asiago cheese shavings

How to make this recipe

  1. On a platter, season the tomatoes with salt and pepper. Drizzle with 1/4 cup of the oil; toss. Let stand for 10 minutes.

  2. Meanwhile, in a large bowl, combine the remaining 1/4 cup of oil and the lemon juice. Add the escarole, season with salt and pepper and toss. Mound the escarole on a platter and top with the tomatoes and any accumulated juices. Scatter the cheese shavings on top and serve.

Contributed By Published October 2004

483208 recipes/escarole-and-tomato-salad-with-shaved-piave-cheese 2013-12-06T23:25:04+00:00 Ashley Christensen fall|summer|barbecue-cookout|mothers-day|appetizers-starters|salads|side-dishes|8|basic-easy|fast|no-cook|vegetarian|weeknight-dinner october-2004,ashley christensen,italian piave cheese,tomato salad,escarole salad,heirloom toamto,cow's milk cheese recipes,escarole-and-tomato-salad-with-shaved-piave-cheese 483208

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