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Insalata di rucola, pera e pecorino – Salad of rucola, pear and pecorino

Pears and pecorino are a classic combination, often served as an end to the meal.

In autumn, when pears are abundant, you can serve this salad as part of antipasto misto, or as a light starter. Make sure the pear is ripe, but still has a crunch to it.


  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil
  • some salt
  • 1 shallot, finely minced
  • 200 g rucola
  • 1 pear, cored and finely sliced
  • 125 g pecorino, shaved into slivers


Mix the vinegar with the salt, and slowly add the olive oil.  Beat till you get a dressing, and then add the shallot.

In a salad bowl, mix the rucola with the pear, add the dressing and mix thoroughly.  Put the cheese on top of the salad and serve at once.

Posted in Cucinone in English, Recipes.

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