RECIPE

Escarole and Tomato Salad with Shaved Piave Cheese

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 8

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.

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 2 pounds large heirloom tomatoes—cored, halved lengthwise and thickly sliced into half-moons
    2. Salt and freshly ground pepper
    3. 1/2 cup extra-virgin olive oil
    4. 2 tablespoons fresh lemon juice
    5. 2 pounds escarole, inner leaves only, torn into bite-size pieces
    6. 3 cups Piave or Asiago cheese shavings

Directions

  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.