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