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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.