Categories: Salad

Ingredients

• 8 oz. piece of Pecorino Romano
• 2 small garlic cloves, thinly sliced
• 6 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• 1/2 lb. frisee (1 bunch), trimmed and leaves separated
• 1/2 lb. escarole (1 bunch), trimmed and leaves chopped

Directions

1. Finely grate enough of the cheese to measure 1/2 cup. Mound the garlic and 1/4 tsp salt on a cutting board. Alternating between the flat and sharp sides of a chef’s knife, mash and chop the garlic and salt together to create a paste.

2. In a large bowl, stir the garlic paste and the grated cheese. Whisk in the oil and lemon juice. Add the greens and toss until coated; season with pepper.

3. Mound the salad on a platter. Using a vegetable peeler, shave more cheese on top of the salad.

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