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    You are in: Home / Recipes / Walnut, Pecorino, and Garlic Salad Recipe
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    Walnut, Pecorino, and Garlic Salad

    Average Rating:

    1 Total Reviews

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    • on June 30, 2008

      This makes a fabulous, unusual appetizer recipe. I have made over a dozen times, and everytime, people rave. I serve with slices of a crusty French baguette; one time served in endive leaves; one time served with an English style round cracker with some whipped mascarpone cheese. The recipe doesn't say what type of parsley, but I use fresh Italian flat leaf; a pinot grigio or chardonnay for the wine; and seasoned rice vinegar for the vinegar. Best of all, you can make ahead and bring out when guests arrive. I keep walnuts in the freezer so I can whip up if guests arrive. A final comment: don't skimp on the quality of the cheese; a good pecorino (from sheep's milk) is essential, although I have used a good quality parmesan-reggiano in a pinch.

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    Nutritional Facts for Walnut, Pecorino, and Garlic Salad

    Serving Size: 1 (110 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 752.8
     
    Calories from Fat 708
    94%
    Total Fat 78.7 g
    121%
    Saturated Fat 9.2 g
    46%
    Cholesterol 0.0 mg
    0%
    Sodium 5.1 mg
    0%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 4.4 g
    17%
    Sugars 1.6 g
    6%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    pecorino cheese

    white wine vinegar

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