Shaved Beet and Carrot Salad with Fiore Sardo PDO and Pecorino Romano PDO
2019-05-10 13:43:04
Serves 4
This raw, shredded salad not only gets tossed with sharp and salty Pecorino Romano PDO, but it’s also garnished with smoky, rich Fiore Sardo PDO for a one-two punch of Italian sheep’s milk cheese.
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Ingredients
- 3 tablespoons white wine vinegar, plus more to taste
- 3 tablespoons extra virgin olive oil, plus more to taste
- 1½ teaspoons honey
- 1 pound beets, grated
- 2 large carrots, grated
- ½ cup fresh tarragon leaves, minced, plus more for garnish
- ½ cup toasted walnuts, chopped, plus more for garnish
- ½ cup grated Pecorino Romano PDO cheese
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fiore Sardo PDO cheese, for garnish
Instructions
- ►Toss together beets, carrots, tarragon, walnuts, and Pecorino Romano PDO in a large bowl. Whisk together olive oil, vinegar, and honey in a small bowl until emulsified. Add dressing to beet-carrot salad. Season to taste with salt, pepper, and additional vinegar as desired.
- ►Transfer salad to a serving plate or bowl. Garnish with tarragon, walnuts, and Fiore Sardo PDO.
culture: the word on cheese https://culturecheesemag.com/
Did You Know?
According to several historical sources, the first varieties of Fiore Sardo PDO date back to the Bronze Age.
Sponsored by 3 Pecorini.
culture: the word on cheese
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