crudite with bresaloa and quartirolo cheese

crudità e quartirolo

makes 4 servings

Quartirolo cheese, made in Lombardy in Northern Italy, is a soft, crumbly cow's milk cheese with a slight tangy flavor.  It's not widely available, so use a mild feta for the salad if you can't find it.



Bring a large pot of salted water to boil. Add beans and cook until just tender, 4 to 6 minutes. Drain, then transfer to a bowl of ice and water to stop cooking. Drain and pat dry.

In a large serving bowl, toss together beans, lettuces, quartirolo cheese, cucumber, radishes, bresaola and basil. Whisk together oil, lemon juice and generous pinch salt and pepper; drizzle dressing over salad. Season salad with salt and pepper, and sprinkle with Parmigiano-Reggiano cheese.