Escarole and Tomato Salad with Shaved Piave Cheese

Name: Escarole and Tomato Salad with Shaved Piave Cheese
Total time: 25 min
Yield: 8
Ingredients: 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

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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

By Ashley Christensen

October 2004

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Recipe Summary

total:

25 mins

Yield:

Ingredients

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

Directions

Step 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.

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Step 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.

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Escarole and Tomato Salad with Shaved Piave Cheese

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Escarole and Tomato Salad with Shaved Piave Cheese

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Escarole and Tomato Salad with Shaved Piave Cheese