Green Salad with Pears and Ricotta Salata
And A Lemon And Shallot Vinaigrette
What you will need
1 head butter lettuce
1 chunk of ricotta salata
How to cook
Gently split apart the greens. Wash and dry.
Brunoise the shallots. To do that, slice the tip off each shallot. Peel and slice in half through the root tip.
Line up the halves. Hatch the shallot perpendicular to the root. As though slicing a fine checkerboard accross the sliced face of the shallot.
Now you can chop parallel to the root tip and you end up with little tiny cubes of shallot.
In abowl, combine the shallots with the juice of a large lemon. Crack some black pepper in there too. Let that sit for awhile.
Halve the pears.
Slice out the stem. Scoop out the seeds with a spoon.
Line up the halves and slice.
Toss pears and greens with a little salt and pepper. Grate in some ricotta salatta.
Toss in the shallot and lemon. Pour in a little olive oil. Toss and taste. Serve with a little grated ricotta on top.