Plum Almond Salad With Pecorino Recipes

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PLUM ALMOND SALAD WITH PECORINO



Plum Almond Salad with Pecorino image

Provided by Jackie Rothong

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 cup sliced almonds
2 tablespoons sherry vinegar
1 tablespoon honey
2 tablespoons olive oil
5 red or black plums, halved, pitted and sliced into wedges
Kosher salt and freshly ground black pepper
One 4-ounce block Pecorino Romano, shaved

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a small rimmed baking sheet. Toast for 5 to 6 minutes until golden and fragrant. Remove the almonds to a plate and set aside.
  • Whisk together the sherry vinegar, honey and olive oil in a medium bowl. Season with salt and pepper. Add the sliced plums and toss until evenly coated.
  • Put the plums on a serving plate. Sprinkle with the toasted almonds and lots of shaved Pecorino Romano.

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS



Zucchini Salad With Pecorino, Basil and Almonds image

Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.

Provided by Alexa Weibel

Categories     brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons caper brine
1 teaspoon lemon zest, plus 1 tablespoon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
1/3 cup shaved Pecorino-Romano cheese
1/4 cup torn fresh basil
1/4 cup chopped flat-leaf parsley
1/3 cup roasted salted almonds, chopped

Steps:

  • In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
  • Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
  • Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

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