Legendary Dishes | Insalata di Valeriana (cornsalad salad)

ITALY

The marriage of pecorino cheese and corn salad must be permanent by now, the two are made for each other. Tomato gives the salad a depth of flavour.

  • 300 g cornsalad, washed, dried
  • 150 g pecorino, shavings
  • 25 cherry tomatoes, halved / 2 plum tomatoes, skinned, crushed
  • 30 ml olive oil
  • 15 ml balsamic vinegar
  • 5 g black pepper
  • Salt, pinch

Combine oil and vinegar with the pepper and salt, add to the cornsalad and tomatoes, turn some cheese shavings into the mixture, dress remainder on top, serve.