At the end of a certain magazine about People, which I only read on planes and road trips, there are recipes provided typically by chefs, sometimes by celebrities. I seldom take notice, except when something unique really pops out, like David Chang’s bacon fried rice. And that was a HIT!
This time, it was a cacio e Pepe salad, which was intriguing, since it’s well known as a pasta dish.
The contributor is Stefano Secchi, who I’ve never heard of until now, but he chefs at the New York City restaurant Rezdà´ra, in the Flatiron district. Even though this is called a salad, he serves it as an appetizer.
I was only capable of taking these terrible photos when I initially saw the recipe, because I was in the back seat of a car headed to Nashville, but they were enough to piece together the recipe!
All I needed was Little Gem lettuce, and a girlfriend came through for me!
Cacio e Pepe Salad
1/4 cup canola oil
1 ounce Pecorino cheese, grated
1 ounce Parmesan, grated, plus 1/2 ounce shaved
1/2 cup water ( I used 1/4 cup)
2 tablespoons lemon juice
2 teaspoons mustard
4 heads Little Gem lettuce
1 1/2 tablespoons balsamic vinegar
1 teaspoon freshly cracked black pepper
Process the oil with the grated cheeses, water, lemon juice and mustard, just until emulsified, about 20 seconds.
Spread about 3/4 cup of the dressing on the cut sides of lettuce halves on a plate.
Drizzle with balsamic vinegar and sprinkle on the pepper.
Add the shaved Parmesan.
So much like a Caesar salad, if truth be told, but oh so good.
Full disclosure: I subscribe to People magazine. Yes, I do.