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.


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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

Directions Step-By-Step

1
Break the woody tips off the asparagus, and thinly slice it, including tips, crosswise into pieces about the size of peas.
2
Place the asparagus in a medium bowl. Add the red onion and pecorino cheese and toss to combine.
3
Dress 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.
4
It 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