Artichoke Bottom, Pear and Pecorino Romano Salad


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

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 Relish


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