vegan

Autumn Harvest Buddha Bowls /  by Amy Cantu

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September is the month of birthdays in my family–there are at least four. As evidenced here, here, here, and here, I have a very soft and tender spot for cake. And so, more than anything this month, I've been craving foods that I could feel good about eating. I'm talking nutritionally dense foods that are also filling and easy to source, as the bountiful summer produce disappears from the market. A beautiful, colorful Autumn Harvest Buddha Bowl filled with hearty quinoa, bright orange butternut squash, earthy roasted mushrooms, deep green wilted spinach, and protein-rich tofu make me feel good about the meal, while the richly satisfying peanut sauce keeps me eating to the very last bite. I told my 5-year-old that it was "peanut butter sauce", which made him grin from ear to ear and eagerly eat the entire buddha bowl. (Because who doesn't love peanut butter?)

Notes: Buddha Bowls are highly customizable. The quinoa can be replaced with quick-cooking farro, barley, or brown rice. The roasted vegetables could be pumpkin, carrots, sweet potatoes, and/or kale. The tofu could be chickpeas, beans, or lentils. If you're feeling more like having a Dalai Lama bowl, shredded or chopped rotisserie chicken would be a great substitute for the tofu. The optional fish sauce will also deepen the flavor or the peanut sauce.

The chiles in the peanut sauce are there for flavor and can easily be modified for your heat preferences. Smaller red or green Thai chiles provide the most heat, especially if you leave the ribs and seeds intact. Jalapeños with the seeds and ribs removed will be super mild–I used one and no one noticed any spiciness at all.

Peanut sauce adapted from Bon Appetit.

Time: 40 minutes
Servings: 4

For the vegetables and tofu:
1 14-ounce block Firm or Extra-Firm Tofu
2 pounds butternut squash, peeled, seeded, and cut into 1" pieces (about 1 large butternut squash)
8 ounces crimini (brown) mushrooms, quartered
5 ounces baby spinach
3 tablespoons grape seed or olive oil, divided use
Kosher salt
Freshly ground pepper

For the quinoa:
2 cups quinoa
4 cups water
Kosher salt
1 lime, juiced

For the peanut sauce:
1 or 2 Jalapeño or Thai chiles, chopped (see notes above)
2 garlic cloves, grated or minced
1 cup creamy peanut butter
3/4 cup unsweetened coconut milk
2 tablespoons maple syrup
2 tablespoons soy sauce
2 teaspoons fish sauce (optional)
1/2 cup water
Kosher salt

For the garnishes:
Finely sliced green onions
Chopped cilantro
Chopped peanuts

For the vegetables and tofu: Preheat oven to 450 degrees F., with one rack in the top third of the oven and the second rack in the bottom third.

Cut tofu block in half horizontally (width-wise), and cube into roughly 1" pieces. Lay tofu in a single layer on top of a double-layer of paper towels to drain while preparing the vegetables.

Arrange butternut squash in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon oil and season with kosher salt and pepper; toss to coat squash evenly. Push the butternut squash to one side of the pan, keeping them in a single layer. 

Blot the tofu cubes dry with another paper towel, pressing down on them gently to release any excess liquid. Arrange tofu next to the butternut squash. Drizzle with 2 teaspoons oil and season with kosher salt and pepper; toss gently to coat evenly. Space tofu so that they are in a single layer.

On a second rimmed baking sheet, toss quartered mushrooms with 2 teaspoons of oil, kosher salt and pepper; arrange in a single layer.

Place the butternut squash and tofu on the top oven rack and the mushrooms on the bottom rack. Roast for 25 minutes. 

Add spinach to baking sheet with mushrooms, drizzle with 1 tablespoon of oil, kosher salt, and pepper; toss to combine. Continue to roast for 2 more minutes or until spinach is wilted. Remove both baking sheets from oven. Check the butternut squash with a fork–there should be little resistance. If squash is not done, return baking sheet to the oven for another 5 minutes.

For the quinoa: Bring 2 cups of quinoa, 4 cups of water, and a generous pinch of salt to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, before fluffing with a fork. Drizzle with lime juice and stir with a fork to combine.

For the sauce: Pulse all the ingredients, except water and salt, together in a blender until smooth. Pour into saucepan with water and whisk together over medium-low heat until hot. Remove from heat.

To assemble: Place quinoa at the bottom of a bowl. Heap roasted vegetables over the quinoa and drizzle generously with peanut sauce. Garnish with green onions, cilantro, and chopped peanuts.

Korean Stewed Tofu with Green Onion Salad and Crisp Bacon /  by Cynthia Raub

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Notes: This recipe is easily made vegan or vegetarian by omitting the bacon garnish. 

Serves: 2-4
Time: 20 minutes

2 slices of bacon
1 tablespoon fermented bean paste (Korean dwen-jang is recommended but miso is fine, too.)
2 tablespoons gochujang (Korean fermented red pepper paste)
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon + 1 pinch gochugaru (Korean red pepper flakes) 
1 teaspoon black pepper, coarse ground
1 teaspoon kosher salt
1/4 cup onion, small dice
3 medium cloves of garlic, sliced thin
14 oz firm tofu, cut into 1/2" cubes
1/3 cup water
1 tablespoon sesame seed oil
3 medium green onions
2 teaspoons rice wine vinegar

Slice bacon into lardons, place in nonstick skillet and cook on medium heat until crisp and fat is rendered- about 7 minutes.

Meanwhile, in a small bowl add: fermented bean paste, gochujang, soy sauce, honey, coarse black pepper and kosher salt. Stir to combine, set aside. Cut onion into a small dice, slice garlic, and cube tofu- set aside.

Once the bacon is cooked, drain on a paper towel and drain all but 1 tablespoon of bacon fat from the pan. On medium high heat, add the onion and garlic and sweat until translucent.

Add tofu to the pan and turn heat up to high, lightly frying the tofu in the bacon fat. Toss and brown until heated through- about 3 minutes. Add the spicy sauce and 1/3 cup of water to the tofu, stirring gently to prevent breaking up the tofu. Cook on high for 4-6 minutes until sauce has thickened and coated the tofu. Turn off heat and drizzle tofu with sesame oil. 

Slice green onions on a bias and place in a small bowl. Dress the green onions with a pinch of gochugaru (red pepper flakes) and 2 teaspoons of rice wine vinegar.

Spoon tofu into a shallow bowl and garnish with dressed green onions and crisp bacon. Serve with white rice and devour immediately. 

Bi Bim Bap with Beef and Spicy Sauce /  by Cynthia Raub

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Bi Bim Bap with Beef and Spicy Sauce (Korean Mixed Rice)

I love the Perfect Bite. Salty, a hint of acid, some sweetness, something crunchy, something soft, and a little chew all comprised of vegetables, carbs and protein. This is why I love sandwiches, loaded nachos, burritos or rice salads! Last week, I shared Ottolenghi's Rice Salad with Nuts and Sour Cherries. Similar to that recipe, bi bim bap (translated from Korean it means "mixed rice") has multiple facets, steps, and ingredients that come together to make a delicious bowl of food. The cold vegetables temper the steaming hot rice and beef, which is bound by a luscious and sticky egg yolk. Each heaping spoonful is balance of cold, hot, crunch, soft, sweet, salt and heat. This dish may take a bit of preparation and organization, but don't let that dissuade you from making it! I like to make bi bim bap in large quantities as it stores well in the fridge for a few days. It can then be thrown together from the fridge in the amount of time that it takes you to fry an egg.

Notes: In this recipe I am using and preparing very common vegetables to make a delicious bi bim bap (Korean mixed rice). But to make your own, the vegetable world is your oyster. You can include: sautéed mushrooms, lightly pickled radish, or kale instead of spinach . . . the possibilities are endless! The beauty of this dish is it's inherent flexibility. When storing the different vegetables, it's best to store each vegetable by itself. This way, when you go to make a bowl from the fridge, the vegetables keep their individual characteristics even when they are eventually mixed together. My mom always reminds me to not aggressively season the vegetables, so I'm going to tell you the same thing. This dish is most harmonious when the vegetables are a tad under seasoned to delicately balance the rich egg yolk, spicy sauce and flavorful beef.

Additionally, the bi bim bap sauce recipe I've shared is a versatile sweet and spicy condiment that is delicious and addictive. It's sweeter and less acidic than sriracha, making it a great addition to your hot sauce arsenal. Gochujang, used in the bi bim bap sauce recipe, is a Korean fermented chili paste (kind of like a spicy miso paste), that can be found in the refrigerated section of most Asian supermarkets. 

Serves: 4
Time: 1 hour

For the Marinated Beef
1 pound ground beef
4 garlic cloves
1/2 yellow onion
1" piece of peeled ginger
6 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon vegetable oil
3 tablespoon light brown sugar or honey
1 teaspoon black pepper
1 teaspoon kosher salt

Combine all of the ingredients in a blender or food processor and liquify. Place beef in a large bowl and add marinade, combining until well incorporated. Cover and keep in the refrigerator until ready to cook. Marinate for at least 30 minutes up to 2 hours.

Bi Bim Bap Sauce (fermented red pepper paste sauce)
2 tablespoons gochujang (Korean chile paste, found in most Asian markets)
1 teaspoon kosher salt
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
2 tsp honey
1 teaspoon sesame oil

Combine all of the ingredients in a medium bowl, whisk to combine, taste to adjust seasoning and set aside.

For the Bi Bim Bap
2 medium zucchini, julienned
12 oz mung bean sprouts
3 carrots, julienned
2 small bunches of spinach (standard size, not baby), washed with root ends trimmed
3 tablespoons sesame seed oil
1 tablespoon vegetable oil
Pinch of sugar
3 teaspoons kosher salt (divided)
2 teaspoons crushed garlic (divided)

To Serve
4 cups of prepared rice (short grain white rice is traditional, but brown rice would be delicious, too!)
4 eggs
Bi Bim Bap Sauce (recipe above)
Marinated Beef (recipe above)

Bring a large pot of water to a boil. Place julienned zucchini in the boiling water for about one minute until cooked through. Remove the zucchini (delicately with tongs or a strainer) and plunge it into an ice bath. Remove, strain well and set the zucchini aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt and 1 tablespoon of sesame seed oil. Taste and adjust seasoning.

In the same boiling water, place mung bean sprouts in the water for 3-5 minutes until just translucent and limp. Remove the mung bean sprouts and plunge into the previously used ice bath. Remove, strain and squeeze sprouts of excess liquid, and set the mung bean sprouts aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon of sesame seed oil and 1 teaspoon of crushed garlic. Taste and adjust seasoning.

Refresh the ice bath. In the pot of boiling water, place carrots in the boiling water for 1 minute until cooked through and limp. Remove the carrots and plunge into the ice bath. Remove, strain very well and set the carrots aside in a small bowl. Dress with 1 teaspoon of kosher salt, a pinch of sugar, 1/4 teaspoon of black pepper, and 1 tablespoon vegetable oil. Taste and adjust seasoning.

Clean spinach of dirt and trim the ends. In the pot of boiling water, place spinach in the boiling water for 1 minute until cooked through and the stems are tender. Remove the spinach and plunge into the previously used ice bath. Remove, strain well (pressing out any additional liquid) and set the spinach aside in a bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon sesame seed oil and 1 teaspoon crushed garlic. Taste and adjust seasoning. A note on spinach: I would not recommend using bagged baby spinach - it doesn't cook the same as large bunch spinach, and it doesn't hold up well during the final mixing process.

Cook the beef by heating a large skillet on medium-high heat and cook the beef until browned, fragrant, and cooked through. You may have to cook the beef in two batches to avoid overcrowding the pan.

Meanwhile, heat a nonstick pan on medium-high heat and coat with cooking oil. Crack eggs into pan and fry until the whites are opaque and the bottoms of the eggs are crisp and brown.

To Assemble: In a large bowl, scoop 1 cup of fluffed rice into the center. Around the perimeter, arrange 1/4 of each vegetable around the rice, spoon 1/4 of the beef mixture. Top with a fried egg.

Serve the bowl with the spicy Bi Bim Bap sauce on the side and a spoon to eat with. Immediately before eating, mix and toss all of the ingredients in the bowl together: break up the egg white, incorporate the yolk into the rice, while tossing the vegetables together. Dress with sauce and enjoy!

Rice Salad With Nuts and Sour Cherries /  by Cynthia Raub

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rice salad with nuts and sour cherries

I love me a rice salad. A bit ago, I cooked a Korean meal for us complete with Seafood and Green Onion Pancake (Pa Jun) and a Soft Tofu Stew (Soondoobu Jjigae). Bi Bim Bap is also a traditional Korean dish with rice, various barely-cooked vegetables and topped with an egg. I like to describe Bi Bim Bap as a rice salad dressed with a browned and runny egg. This is what attracted me so much to this recipe: the various textures, temperatures and flavors make for an elegant statement dish. Ottolenghi' rice salad is nutty from the rice and quinoa, crunchy and rich from two kinds of nuts, and has a surprising subtle sweetness courtesy of the cherries and browned onions. Finished with herbs and spicy arugula for brightness, it's a wonderful side dish to practically anything.

Notes: This recipe yields a staggering amount of food. As written, it is at least 8 if not 12 generous servings. Tart dried cherries may be cumbersome to acquire, so I think that dried cranberries or even dried apricot would be complementary substitutes. This is a wonderful dish to bring to a potluck or a holiday gathering because of its versatility and because it makes such a large amount.

Scant 1 cup/150 g wild rice
Scant 1 1/4 cup/220 g basmati rice
5 1/2 tbsp/80 ml olive oil
2/3 cup/100 g quinoa
6 1/2 tbsp/60 g almonds, skins on, coarsely chopped
7 tbsp/60 g pine nuts
1/4 cup/60 ml sunflower oil
2 medium onions, thinly sliced (about 3 cups/320 g)
1 cup/30 g flat-leaf parsley leaves, coarsely chopped
2/3 cup/20 g basil leaves, coarsely chopped
1/3 cup/10 g tarragon leaves, coarsely chopped
2 cups/40 g arugula
2/3 cup/80 g dried sour cherries
1/4 cup/60 ml lemon juice, plus the grated zest of 1 lemon
2 cloves garlic, crushed
Salt and black pepper

Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry.

Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups/ 330 ml of boiling water, cover, and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.

Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.

Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside.

Heat the sunflower oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain.

Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Add the lemon juice and zest, the remaining 3 1/2 tbsp olive oil, the garlic, 1/2 teaspoon salt, and some pepper. Mix well and set aside for at least 10 minutes before serving.

Coconut Bars /  by Amy Cantu

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My obsession with all things coconut continues: I present to you these Coconut Bars, perfect for all of your afternoon tea and picnic treats! Even better - these coconut babies are nut-free, gluten-free, and vegan, so you can share these without displaying any warning signs. You can thank me later. These Coconut Bars are sweet, chewy, very coconut-y (obviously), and rich. The coconut flavor comes three-fold from coconut oil, coconut extract, and coconut flour - they are like eating macaroons in bar form, or like eating white chocolate covered coconut. Yes, please.

Notes: The original recipe uses all white sugar, but I swapped some out for brown sugar, which gives it a bit of caramel flavor. These Coconut Bars are good at room temperature, but I found that I loved them even more chilled. They became chewy and dense, rather than soft and crumbly. You can choose how you like to eat them, but alongside tea or coffee, they have found their match made in heaven.

Time: 1 hour
Yield: 12 large squares or 24 small triangles

8 oz. high quality white chocolate
1 cup coconut oil
1/2 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 egg whites, lightly beaten
1 /2 cups coconut flour

Heat oven to 350 degrees Fahrenheit. Grease a 9-inch by 13-inch baking pan and line the bottom and two sides with parchment paper. (Leaving a bit of overhang makes it easy to lift the cooled bars from the pan).

Break white chocolate into small pieces and dump into a large mixing bowl. Heat the coconut oil in a small saucepan over low heat or in the microwave for 1 minute, until oil is hot when touched. Pour oil over the white chocolate, and whisk until smooth. Add coconut and vanilla extracts, salt, and egg whites, stirring well to combine.

n a separate bowl, hisk together both sugars. (If brown sugar is very lumpy, microwave for a few seconds to soften the brow sugar and press lumps with the back of a spoon or sif.) Stir sugars into the white chocolate mixture - a few small lumps are just fine.  Stir in the coconut flour, until just combined.

Pour batter evenly into the prepared baking pan, and smooth out the top with a spatula. Bake for 30-35 minutes, until the top is set and golden. Cool completely in the baking dish set on top of a rack. Once cool, remove the Coconut Bars from the pan and cut into desired pieces. Devour at room temperature or chilled.

Adapted from Saveur Magazine.

Purple Rain Smoothie /  by Christine Pedlar

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Smoothies are a quick easy way to make sure you get your fruits and veggies in and can be as varied as your imagination, tastes, and nutritional aspirations. Need some extra protein or Omega-3's? Smoothies can do the trick. I like them any time I'm feeling too lazy to make a salad, 'cause let's face it, dealing with a bunch of veggies can sometimes feel like a chore. They're also great pre or post workout, when you want something to go, or crave something simple, satisfying but not heavy.

You've probably heard, Prince went to the Afterworld this week. This makes me sad. But maybe you didn't know, Prince dug smoothies. So it's only fitting I have something in my repertoire honoring him. When I'm craving something sweet and decadent, this is it. Chocolate covered berries in a glass that will have you partying like it's 1999, or at the very least, Paisley Park in 2010. And the Greek yogurt packs a lot of protein, you know, in case you have to go do the splits on top of a Grand Piano or something. Or maybe just recover from a run or spin class like the rest of us mortals.

Notes: I find some Greek yogurts to be a bit chalky for my taste (ahem, Fage), so you might want to experiment with what you like and is available in your area. If I'm feeling flush, Strauss' Organic Nonfat Plain Yogurt is my favorite, but Trader Joe's Greek Style Nonfat Plain Yogurt is the best choice I've found for a decent price.

If you want to make this recipe vegan like Prince, simply swap out the Greek yogurt for cultured coconut milk or soy yogurt.

Raw cacao powder can be found at natural food stores or online. My 88 year-old grandfather turned me on to putting it in smoothies. He buys it on Amazon 'cause he's fly like that, but I get it might be hard to find or on the spendy side. So it's totally cool with me if you want to use good old fashioned cocoa powder instead. You can also substitute the almond milk with any other kind of milk you enjoy.

Time: 10 minutes
Servings: Two 16 ounce glasses

Place ingredients in a blender going down this list in order, first to last. The layering order makes a difference. 

1 cup unsweetened vanilla (or regular) almond milk
1 teaspoon vanilla extract
2 tablespoons raw cacao powder
½ to 1 tablespoon honey
5 ounces baby spinach
1 cup Greek yogurt
2 cups frozen berries (take your pick – blueberries or cherries are my favorites) 
1 frozen banana
Optional: 2 tablespoons hemp hearts or chia seeds if you're looking for some Omega-3's. Add into the blender after yogurt. 

Blend well. Party!

Kale Salad with Butternut Squash and Cheddar /  by Amy Cantu

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kale salad

I began the new year like a lot of people do - thinking about ways I could eat more veggies. I’ll share this tidbit about myself - I’m super picky about salad and dislike a lot of them, including creamy dressings. (I know, who doesn’t like Ranch or Blue Cheese dressing??? Just me.) I generally prefer my vegetables cooked; maybe it’s growing up in an Asian household where vegetables were just incorporated into the dishes we were eating. Anyway, January rolled around, and I felt like I needed to give this salad eating business some real attention. A kale salad was in order. Has kale salad been overdone? Probably. It’s seems like it’s on every menu that includes a salad these days. So, I wanted a kale salad that would be simple, not overly thought out, and well . . . delicious! This salad is just the thing. The main ingredient is kale, so you can feel really good about eating a leafy green vegetable, but this salad also includes a healthy dose of delicious aged cheddar, which is equally important for making this salad too yummy to pass up. Add a sprinkling of toasted almonds and a tart lemon vinaigrette, and we’ve got a really simple salad that tastes amazing. I hate salad. I loved this salad.

Recipe adapted from Northern Spy’s Kale Salad.

Notes: This salad is highly adaptable. Instead of roasted squash, you could roast carrots or sweet potatoes. In the summer, you could use fresh or roasted strawberries or peaches, and experiment with a soft goat cheese or dollops of good ricotta. I’m a sucker for salad toppings, so I’m always extra generous with the squash, nuts, and cheese. To make this salad vegan, omit the cheese, but add 1 to 2 tablespoons of nutritional yeast (found in health food stores), which lends a savory, cheesy flavor.

If you are staring at the butternut squash thinking, “What do I do with this thing???” here’s how to peel it.

It’s tempting to buy those bags of pre-cut kale in the salad section, but to avoid having to masticate your greens like a cow, don’t do it! The kale pieces are too large, and they don’t remove the tough rib (stem) that runs down the center of each leaf. If you are reading this note too late, and you already have a bag of kale salad, never fear. Spend a few minutes to sort through the leaves to find the pieces with hard stems and tear away the soft leafy part from the stem and discard. Then tear the leaves into smaller pieces with your hands (or use a knife).

Lastly, sometimes both new and seasoned cooks alike, forget to taste their food before serving it. Add the salt, then taste it. Add additional salt and pepper until it tastes good to you. (I tasted the salad three times before I got it right.) The right amount of salt and pepper can change any dish (and especially salad) from ho-hum to wow!

Read More: The Shared Lunch

Time: 30 minutes
Servings: 4

1 1/2 cups cubed butternut squash, or other winter squash (about ¾ lb)
1 tablespoon plus 2 tablespoons extra-virgin olive oil (divided use)
1 teaspoon plus 1 teaspoon kosher salt (divided use)
½ teaspoon plus ½ teaspoon freshly ground pepper (divided use)
2 bunches kale (preferably lacinato, also called cavalo nero, black, tuscan, or dinosaur kale), ribs removed and sliced into thin ribbons, about 6 cups (see above photo)
3/4 cup almonds, cut roughly in half
1/2 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar - I love Trader Joe’s Unexpected Cheddar for this recipe)
4 tablespoons fresh lemon juice (about 1 large juicy lemon)
Pecorino, Parmigiano-Reggiano, or other hard cheese, for shaving (Optional. Use a vegetable peeler to shave thin slices from a block of cheese.)

Heat oven to 425° F. Toss squash cubes in 1 tablespoon of olive oil to coat, and season with 1 teaspoon salt and ½ teaspoon pepper. Spread on a baking sheet (lined with parchment or foil for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 4 tablespoons lemon juice and 2 tablespoons olive oil). Season with 1 teaspoon salt and ½ teaspoon pepper, adding more if needed.

Divide salad between four plates or shallow bowls. Garnish with shaved pecorino, if desired, and serve.