Salad with cheese and walnuts

08646 SALAD with PECORINO cheese and NUTS preparation: 25 minutes cooking time: 1 minute Calories per portion: cost per portion: ingredients for 6; Frisee Salad 200 g, 80 g, 80 g wild rocket salad of chicory, lettuce, 200 g beefsteak tomatoes 2, 8 radishes, 80 g of mushrooms of the white variety, a glass of lemon juice, 250 g of grated Pecorino cheese not too seasoned in one piece, 2 tablespoons olive oil, 4 Tablespoons extra virgin olive oil, a PEAR senior great, 40 g of walnuts, minced 2 of pepper, a pinch of fine salt 1 Tools sharp knife paper towels 1 salad 2 large centrifuge flat plates 1 Grill plate 1 kitchen 1 Bowl brush delete the earthy side of mushroom stems, with the knife.

Wash mushrooms quickly under the Jet of cold water and wipe them with your fingers to remove impurities.

Dry thoroughly with a paper towel and slice them vertically, heads and stems, and place on a plate.

Drizzle with lemon juice.

Peel the pears, divide into quarters, remove the core.

Reduce the vertical slices and PEAR allargateli on the second plate, decorate with more lemon juice.

Clean radishes, eliminating the rootlets but leaving almost all the leaves.

Wash them, dry them and cut them into wedges, leaves.

Clean the lettuce, discarding the stems when they are present.

Wash and dry in the centrifuge.

Wash tomatoes, cut them in half, slightly strizzateli and cut into segments.

Heat the griddle.

Remove the crust with cheese and split it rectangular slices.

Cut them in half, forming elongated triangles.

Brush with oil and keep it in freezer 10 minutes.

Grigliateli 20 seconds per side, pepateli plate thoroughly.

Drain mushrooms and pears from lemon juice and dry them with kitchen paper.

Place vegetables, pears and walnuts in a bowl.

In small bowl mix salt, pepper, a little lemon juice and extra virgin olive oil.

Pour the sauce over the salad, add the hot cheese and serve immediately.

Make it even more enjoyable with this tasty salad, sauces from unusual flavor.

RED WINE SAUCE mix in a bowl, salt freshly ground black pepper and a tablespoon of vinegar.

Grattugiatevi the peel of half Orange, washed and dried.

Retrieve the other half orange zest, taking it without affecting the white part.

Cut it into thin filini and let them boil in a pan with half a glass of red wine and a teaspoon of sugar, until the wine has become syrupy (5-6 minutes).

Add wine and zest to the sauce.

Dilute YOGHURT in a Bowl a pinch of fine salt and ground white pepper with 2/3 tablespoons lemon juice used to marinate mushrooms and pears.

Add a teaspoon of honey (or sugar) and a jar of yogurt.

Complete with 2 tablespoons of corn oil and chopped fennel leaves (you can replace it with the green leaves of a faggot).

TOMATO Peel a tomato ripe but hard copper.

Cut the flesh into quarters, spremeteli to remove the seeds and put them in the blender.

Add salt, pepper and a few drops of tabasco sauce and a splash of Worcestershire sauce.

Blend, incorporating slowly half a glass of olive oil.

Supplemented with coarsely chopped basil leaves.

Suitable for? appetizer, main course, vegetarian.