Artichoke Bottom, Pear and Pecorino Romano Salad


  • Salt and freshly ground black pepper, to taste
  • 2 tablespoon flat-leaf Italian parsley, minced
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • Romano cheese or parmesan cheese
  • ½ cup small-diced pecorino
  • 2 ribs celery, diced
  • + 3 more ingredients
    • 6 canned artichoke bottoms, rinsed and diced
    • 1 bosc pear, unpeeled, cored and diced
    • 1 anjou or bartlett pear, unpeeled, cored and diced

Combine all ingredients in a nonreactive large bowl and stir well. Allow to marinate at least 10 minutes to marry flavors.

View full recipe at Spry Living


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