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CACIO e PEPE SALAD Recipe

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This recipe for CACIO e PEPE SALAD is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Egg Yolk
3/4 C Canola Oil
1 oz Pecorino Cheese, grated (about 1/2 C).
1 oz. Parmigiano-Reggiano Cheese grated (about 1/2 C). Plus 1/2 oz shaved (about 1/4 C), divided.
1/2 C water
2 TBS Fresh Lemon Juice (from 1 lemon---feel free to use zest on salad).
2 tsp Dijon Mustard
1 1/2 tsp Kosher salt
4 heads Little Gem lettuce of Baby Romaine, halved
1 1/2 TBS Balsamic Vinegar
1 tsp Fresh Cracked Black Pepper


SPECIAL EQUIPMENT: Food Processor or Blender
Directions:
Directions:
1. Process egg yolk, oil, pecorino, grated Parmigiano-Reggiano, water, lemon juice, mustard and salt in a blender or food processor until emulsified, about 20-seconds.

2. Spread about 3/4 C of dressing on cut sides of lettuce halves.

3. Place lettuces on a plate, drizzle with Balsamic Vinegar.

4. Top with shaved Parmigiano-Reggiano, and sprinkle with black pepper.

5. Serve with remaining dressing.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep Time: 10 mins / Total Time: 10 mins

 

 

 

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