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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  • 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

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.
  4. It is best to do this about an hour or so in advance to let the flavors "marry".

Printable Recipe Card

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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