Recipes Escarole and Tomato Salad with Shaved Piave Cheese Be the first to rate & review! 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 Ashley Christensen A culinary celebrity, Ashley Christensen is an American chef, author, and restaurateur. Her hospitality group, AC Restaurants, operates Poole's Diner, Fox Liquor Bar, Beasley's Chicken + Honey, Death & Taxes, Poole'side Pies, and AC Events in Raleigh, North Carolina. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins 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 Directions 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. Rate it Print