Asparagus, Pecorino and Red Onion Salad

Susan Feliciano


I just made this fabulously awesome salad that I got from Chef Anne Burrell on 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,1946,FOOD_9

The photographs are mine.


★★★★★ 1 vote

10 Min


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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

How to Make Asparagus, Pecorino and Red Onion Salad


  • 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".

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About Asparagus, Pecorino and Red Onion Salad

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

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