Crimson Autumn Salad with Pecorino and Pine Nuts


Crimson Autumn Salad with Pecorino and Pine Nuts

I’m very excited that I just submitted my first recipe to the blog food52. Each week they suggest two categories for recipes and cooks can submit their best recipe within that week’s timeframe.

The one I sent in this week for the Autumn Salad category is called Crimson Autumn Salad with Pecorino and Pine Nuts. I made it tonight to accompany our leftover Fresh Ham Roast and  Tuscan Kale with Canellini Beans, which we had for dinner.

It’s crimson because several of the ingredients are red: the lettuce, the pear, the onion and the raspberries. And, most of the ingredients are local: I bought the pear, raspberries, and onion from the Holland Farmers’ Market. And I picked up the greens from my CSA distributor in Holland yesterday.

If my salad wins, it gets to be part of the food52 cookbook!

Crimson Autumn Salad with Pecorino and Pine Nuts

Serves 2.

Salad ingredients:
½ small red onion, thinly sliced
Dash of sugar
¼ lb. red romaine or red leaf lettuce
Pinch of sea salt
1 red Anjou pear
½ pint fresh red raspberries
1 T. pine nuts, toasted
Pecorino cheese shavings

Dressing:
Fresh squeezed lemon juice
Extra virgin olive oil
Balsamic vinegar
Fresh ground black pepper

Slice onion and soak in cold water with a dash of sugar for half an hour.

Wash and dry lettuce. Layer the leaves on top of each other and slice across to form ½-inch strips. Divide between two plates. Sprinkle with a pinch of salt.

When onion is ready, lay rings on top of lettuce and drizzle with olive oil.

Cut pear into quarters, removing core. Slice thinly (about 1/8-inch thick). Put pear slices on top of lettuce and onions. Squeeze some lemon juice over salads, then drizzle with balsamic vinegar.

Divide raspberries and place on top of salads. Add shaved pecorino to taste. Sprinkle with pine nuts and black pepper.

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