asparagus, pecorino and red onion salad

Name: Asparagus, Pecorino and Red Onion Salad
Prep time: 10 min
Yield: 5
Cuisine: American
Ingredients: 1 - bunch pencil-thin asparagus; 1 small red onion, finely diced; 1 cup(s) coarsely grated aged pecorino cheese; 1/2 cup(s) red wine vinegar; - extra-virgin olive oil; - kosher salt

(1 RATING)

61 Pinches 4 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Mar 30, 2012

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.

Rate

prep time 10 Min

cook time

method Refrigerate/Freeze

yield 5-6 serving(s)

Ingredients

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

How To Make asparagus, pecorino and red onion salad

Step 1

Break the woody tips off the asparagus, and thinly slice it, including tips, crosswise into pieces about the size of peas.

Step 2

Place the asparagus in a medium bowl. Add the red onion and pecorino cheese and toss to combine.
Step 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.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes