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asparagus, pecorino and red onion salad

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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 http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9 The photographs are mine.

►
(1 rating)
yield 5 -6
prep time 10 Min
method Refrigerate/Freeze

Ingredients For asparagus, pecorino and red onion salad

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

How To Make asparagus, pecorino and red onion salad

  • 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.
  • This was not too expensive - I got it at Walmart, about $8.50/pound; and I only bought 1/2 a pound.
    4
    It is best to do this about an hour or so in advance to let the flavors "marry".
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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