Winter Salad with Pecorino and Artichokes

This is a lovely salad full of clean tastes. It is delicious as a lunch salad, a starter or part of a buffet table. I found the recipe ages ago at our favourite grocery store. I should perhaps write at the local delicatessen because Stockmann is the Finnish equivalent of Harrods, El Cortes Ingles and the like.

I served this at our housewarming party with roast beef with sherry sauce, couscous salad with harissa sauce, roasted vegetables and coriander flavoured tomato-onion salad. The salad always reminds me of the party in the new flat and the very first days of our marriage. I definitely have memories of tastes and flavours, I link the tastes with events just as I do with songs too.

This is what you need for four portions:

different sorts of salad greens (lettuce, rocket, mâché, watercress, red radicchio and so on)
200 – 300 g soft Pecorino cheese
a can of artichokes (400 g)
2 small carrots
2 stalks of cellery
a handful of walnuts
walnut oil
white wine vinegar
salt and black pepper

1 Take the cheese out of the fridge well in advance. You want the taste to be at its best.
2 Start building the salad with the greens and put them in the bottom of the salad bowl. Rinse them if you think they need rinsing.
3 Cut the artichokes in two or four pieces. Peel the carrots and cut them into tiny julienne. Clean the cellery and cut them julienne. Put the vegetables into the bowl.
3 Add the walnuts and sprinkle with walnut oil and vinegar. Add some grated black pepper and Pecorino shavings right before serving. You might not need to salt the salad at all, it depends on how salty the cheese is.

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