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Cacio e Pepe Salad



  • 1 egg yolk
  • 1/2 cup Pecorino Toscano cheese, grated
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 3/4 cup canola oil
  • 1/2 tablespoon kosher salt
  • Salad
  • 4 little gem lettuces, washed and cut in half
  • Parmigiano Reggiano, to grate
  • Freshly cracked black pepper
  • Balsamic vinegar
  • Chef notes

    I love this recipe because it takes all the wonderful cheesy and peppery flavors of classic cacio e pepe pasta and lightens it up with leafy greens. It's incredibly flavorful and a great dish to perk up your palate at the start of a meal.


    For the dressing:

    In a small blender, add all ingredients and blend for 20 seconds or until nicely emulsified.

    For the salad:

    Brush a healthy amount of the dressing on the cut side of the lettuces.

    Place the lettuces on a plate, drizzle with small amount of balsamic vinegar, shave nice amount of Parmigiano and add lots of coarse ground pepper on top.