Asparagus, Pecorino and Red Onion Salad

Susan Feliciano

By
@frenchtutor

I just made this fabulously awesome salad that I got from Chef Anne Burrell on foodnetwork.com. I saw her make it on the show, Secrets of a Restaurant Chef. It is so good, I just had to share it. Retrieved 3/30/2012 from
foodnetwork.com/...0,1946,FOOD_9

The photographs are mine.

Rating:
★★★★★ 1 vote
Comments:
Serves:
5-6
Prep:
10 Min
Method:
Refrigerate/Freeze

Ingredients

1
bunch pencil-thin asparagus
1 small
red onion, finely diced
1 c
coarsely grated aged pecorino cheese
1/2 c
red wine vinegar
extra-virgin olive oil
kosher salt

Step-By-Step

1Break the woody tips off the asparagus, and thinly slice it, including tips, crosswise into pieces about the size of peas.
2Place the asparagus in a medium bowl. Add the red onion and pecorino cheese and toss to combine.
3Dress the with vinegar, olive oil to your taste, and kosher salt; then toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
4It is best to do this about an hour or so in advance to let the flavors "marry".

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy