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Shaved pecorino salad



  • To make the dressing whisk the mustard with the garlic and seasonings.
  • Add ¼-½ cup vegie oil, little by little, continually stirring.
  • Then add the vinegar and briefly whisk.
  • Toss the radicchio, witlof and walnuts with the dressing to taste.
  • Grill or toast the bread.
  • Then place the toast on individual plates, mound the salad on top and scatter the pecorino over.


  • 1 heaped tbsp Dijon mustard
  • 1 garlic clove, crushed
  • sea salt & freshly ground pepper
  • vegetable oil
  • a splash of white wine vinegar
  • a good handful of finely sliced radicchio
  • a good handful of finely sliced witlof
  • a small handful of walnuts, toasted
  • 2 slices of country-style bread
  • shavings of pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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