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Cacio e Pepe Salad
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(3 rated)

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.


  • Dressing

    • 1 egg yolk
    • 1/2 cup Pecorino Toscano cheese, grated
    • 1/2 cup grated Parmigiano Reggiano
    • 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


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.

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