Arugula with Pecorino, Pears & Raisins from Italian Comfort Food by The Editors of Saveur
Raisins give a sweet pop to this salad from the wine regions of central Italy. Rehydrated in warm water so they’re plump and soft, they create a nice counterpoint to the crunch and freshness of...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 5 oz. baby arugula
- ½ cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 3 tbsp. raisins
- 1 cup boiling water
- 1 tbsp. fresh lemon juice
- 2 ripe pears, peeled, cored, and thinly sliced
- 4 oz. chunk Pecorino Romano
- ¼ cup balsamic vinegar
- 3 tbsp. pine nuts, toasted
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Arugula, Pear, and Romano Salad
deliciousliving.com
Baby Arugula with Roasted Pears, Spicy Pecans & Crumbled Gorgonzola
laurengroveman.com
Pear, Arugula, and Pancetta Salad - For all food lovers
recipesinfoworld.com
Arugula Salad with Lime Vinaigrette
nourishingmeals.com
Pear and Arugula Salad with California Golden Raisin Vinaigrette - California Raisins
calraisins.org
Foryoueats: Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
foryoueats.com
Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots
americastestkitchen.com
Pear, Arugula, and Pancetta Salad
foodsense.is