Green Salad with Montasio Cheese and Green Apple

Insalata Di Montasio Con Mele

To vary this dish, try changing the mesclun salad to arugula, frisee, or tender, young fresh spinach leaves.

This recipe and others like it can be found in her book, Lidia’s Italian Table.  Here’s how to order your own copy!

Makes 4 Servings

3 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1 Granny Smith apple
½ pound mesclun salad or assorted baby greens, such as arugula, spinach, or Lolla Rossa

lettuce (about 6 cups), washed and spun dry.
Salt and freshly ground black pepper
2 ounces Montasio cheese or other medium-soft cheese, such as Fontina or mild Vermont Cheddar.

In a small jar with a tight-fitting lid, shake the olive oil and lemon juice together until blended. Pour the dressing into a large bowl.

Cut the apples into quarters, cut out the core, and slice the quarters very thin. Toss the apple with the dressing. Add the greens to the bowl, sprinkle them with salt and pepper, and toss until coated with dressing.

With a vegetable peeler, shave the cheese into thin strips over the salad. Toss again to mix the cheese into the greens. Divide the salad among four plates and serve immediately.