Valeriana, Pecorino & Hazelnut Salad

Name: Valeriana, Pecorino & Hazelnut Salad
Yield: Serves 3
Cuisine: Italian
Ingredients: 40 g (1½ oz) spring onions (scallions), trimmed; 75 g (2¾ oz) mature pecorino; 50 g (1¾ oz) valeriana (lamb’s lettuce) or watercress; 15 g (½ oz) skinned hazelnuts, roughly chopped; 2-3 tablespoons olive oil; juice of about ½ lemon

Preparation info

Serves
3

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is my friend Lisa’s addition to our chicken ciabatta. She likes to layer her salad in this way. I love the details of keeping the white and green onion rings separate, and separating the individual rings. So much gentler in the mouth.

Ingredients

15 g (½ oz) skinned hazelnuts, roughly chopped
75 g (2¾

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Toast the hazelnuts lightly in a dry frying pan, taking care not to take them too far as this will make them bitter. Keep aside. Shave the pecorino thinly on the slotted side of a cheese grater, or with a potato peeler if you prefer. It looks good when the shavings are not uniform. Thinly slice the spring onions, keeping the white and green parts separate.

Divide the valeriana among 3 s