Best Anne Burrells Asparagus Pecorino And Red Onion Salad Recipes

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ANNE BURRELL'S ASPARAGUS, PECORINO, AND RED ONION SALAD



Anne Burrell's Asparagus, Pecorino, and Red Onion Salad image

Make and share this Anne Burrell's Asparagus, Pecorino, and Red Onion Salad recipe from Food.com.

Provided by Count Chocula

Categories     Vegetable

Time 8m

Yield 1 bowl salad, 6-8 serving(s)

Number Of Ingredients 6

1 bunch pencil asparagus, tough bottom stems removed
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

Steps:

  • Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
  • It is best to do this about an hour or so in advance to let the flavors "marry".
  • Semplice!

Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 13.3, Carbohydrate 4.4, Fiber 1.8, Sugar 1.5, Protein 2.1

ASPARAGUS, PECORINO AND RED ONION SALAD



Asparagus, Pecorino and Red Onion Salad image

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.

Provided by Susan Feliciano

Categories     Other Salads

Time 10m

Number Of Ingredients 6

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

Steps:

  • 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".

GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO



Grilled Asparagus and Spring Onion Salad with Prosciutto image

Provided by Anne Burrell

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, plus high quality extra-virgin olive oil
1 bunch asparagus, tough lower stems removed
Kosher salt
2 cups baby washed arugula
1 small spring onion, thinly sliced
1/2 cup shaved Parmesan
2 Meyer lemons, juiced
8 slices prosciutto

Steps:

  • Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
  • Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
  • In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
  • Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
  • Wowwee! What a salad!

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS



Roasted Asparagus, Mushrooms and Onions image

One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.

Provided by lazyme

Categories     Onions

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs asparagus, trimmed
1 lb mushroom, thickly sliced
1 large red onion, sliced
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425ºF.
  • Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
  • Gently toss all ingredients in a large bowl until vegetables are coated with oil.
  • Spread evenly on baking sheets.
  • Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
  • If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ROASTED CAULIFLOWER SALAD WITH RADICCHIO, PECORINO, AND FRIED CAPERS



Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers image

Provided by Anne Burrell

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 large or 2 small heads cauliflower, cut into bite size florets
Extra-virgin olive oil
Kosher salt
3/4 cup capers, patted dry
2 radicchio trevisano, cut into chiffonade
1/2 cup aged pecorino, shaved
1 bunch chives, cut into 2-inch lengths
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
  • Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
  • Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
  • What a lovely salad!

ARUGULA SALAD



Arugula Salad image

Provided by Anne Burrell

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

4 cups baby washed arugula
1/2 red onion, sliced
1/2 cup toasted pumpkin seeds
Shaved Parmesan, for garnish
Kosher salt
Red wine vinegar
High-quality extra-virgin olive oil

Steps:

  • In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

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An to Anne Burrell's Asparagus Pecorino and Red Onion Salad

If you're a fan of fresh and flavorful salads, then you're likely familiar with Anne Burrell. Chef Burrell is known for her creative recipes and colorful cooking style. One of her standout dishes is her Asparagus Pecorino and Red Onion Salad. While the recipe for this salad is a must-try, there's more to this dish than just the ingredients. Here we'll explore the key elements of this salad and what makes it so special. From the bright flavors of the asparagus to the tangy bite of the red onion, Anne Burrell's salad is a refreshing addition to any spring or summer menu.

The Ingredients of Anne Burrell's Salad

When it comes to creating a flavorful salad, the ingredients are key. Anne Burrell's Asparagus Pecorino and Red Onion Salad is a perfect example of how simple ingredients can combine to create a delicious dish. Here are the key ingredients in this salad:
Asparagus
At the heart of this dish is the asparagus. This green vegetable is packed with vitamins and minerals, and it has a bright, fresh flavor that works perfectly in a salad. Anne Burrell's recipe calls for the asparagus to be blanched, which helps to preserve its crunch while making it easier to eat.
Red Onion
The red onion in this salad provides a tangy bite that balances out the sweetness of the asparagus. It also adds a pop of color to the dish, making it an attractive addition to any table.
Pecorino Cheese
Pecorino cheese, which is made from sheep's milk, is a salty and tangy cheese that pairs perfectly with the asparagus and red onion. Anne Burrell's recipe calls for the cheese to be shaved, which adds a nice texture to the salad.
Lemon Juice
To bring all of the flavors together, Anne Burrell uses lemon juice in her salad. The acidity of the lemon juice helps to brighten up the dish and provides a tangy contrast to the sweetness of the asparagus and the saltiness of the pecorino cheese.

The Method of Preparation

While the ingredients are important, the method of preparation is just as crucial in creating a delicious salad. Here are the steps Anne Burrell follows to make her Asparagus Pecorino and Red Onion Salad:
Blanch the Asparagus
To blanch the asparagus, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until it is bright green and slightly tender. Remove the asparagus from the water and immediately place it in a bowl of ice water to stop the cooking process.
Shave the Pecorino Cheese
Using a vegetable peeler, shave the pecorino cheese into thin strips.
Slice the Red Onion
Slice the red onion into thin rounds.
Assemble the Salad
Arrange the asparagus on a platter or individual plates. Scatter the shaved pecorino cheese and sliced red onion over the asparagus. Drizzle the salad with olive oil and lemon juice, and season with salt and pepper to taste.

The Flavors and Benefits of Anne Burrell's Salad

The result of following Anne Burrell's recipe is a flavorful and refreshing salad that is perfect for spring and summer. The fresh taste of the asparagus, the tangy bite of the red onion, and the salty and creamy pecorino cheese all combine to create a salad that is both satisfying and healthy. Asparagus is known for its anti-inflammatory and anti-oxidant properties, and it is also a good source of fiber, protein, and vitamins. Red onion is high in Vitamin C, folate, and potassium. Pecorino cheese provides a good source of calcium and protein, along with its unique flavor profile. All of these ingredients work together to create a salad that is as good for you as it is delicious. So next time you're looking for a great salad recipe, give Anne Burrell's Asparagus Pecorino and Red Onion Salad a try. You won't be disappointed!

Valuable Tips when making Anne Burrell's Asparagus Pecorino and Red Onion Salad Recipes

Salads are a healthy and delicious way to add essential nutrients to your diet. The Asparagus Pecorino and Red Onion Salad recipe from Anne Burrell is a perfect example of a healthy yet flavorful salad that can be prepared quickly and easily. Here are some valuable tips to consider when making this mouthwatering salad.
1. Buy Fresh and Quality Ingredients
The key to making a delicious salad is to use fresh and high-quality ingredients. Therefore, when shopping for ingredients, make sure to choose fresh and crisp asparagus, ripe red onions, and pecorino that is not too salty. Additionally, opt for high-quality olive oil and – if possible – freshly squeezed lemon juice.
2. Handle the Asparagus Gently
Asparagus is a delicate vegetable that can easily break or get damaged. Therefore, when handling the asparagus, make sure to do so gently. Also, use a sharp knife to remove the woody ends of the asparagus and cut them into thin slices. This will not only make them easier to eat but also allows the flavors to blend better.
3. Salt the Asparagus
Asparagus pairs well with salt, so sprinkle some salt over the sliced asparagus before adding the other ingredients. This will help the asparagus to absorb the other flavors and give the salad a more balanced taste.
4. Soak the Onion
Red onions can be quite pungent and overpowering, especially when eaten raw. Therefore, soaking the sliced red onions in ice-cold water for about 15 minutes can help to tone down their sharpness. Drain the onions thoroughly before adding them to the salad.
5. Dress the Salad before Serving
The Asparagus Pecorino and Red Onion Salad recipe calls for dressing to be added to the vegetables a few hours before serving. However, for a better taste, it is best to dress the salad just before serving it. This will ensure that the flavors are fresh and vibrant. Additionally, avoid using too much dressing as this can make the salad soggy.
6. Serve the Salad at the Right Temperature
This salad can be enjoyed either warm or cold. If you prefer a warm salad, you can sauté the sliced asparagus for a few minutes before preparing the salad. However, if you prefer a cold salad, make sure to chill it in the fridge for at least an hour before serving. This will ensure that the vegetables are crisp and refreshing.
7. Experiment with Different Flavors
While the Asparagus Pecorino and Red Onion Salad recipe is delicious as is, you can experiment with different flavors to create your own unique version of the dish. For example, you can add some grilled chicken, roasted shrimp, or even bacon to the salad for some extra protein. Additionally, you can add some fresh herbs such as parsley, basil, or mint to give the salad an aromatic touch.
8. Be Creative with Presentation
Finally, remember that the presentation of the food is just as important as its taste. To create an eye-catching presentation, consider arranging the sliced asparagus in a circular pattern, placing the red onions at the center, and sprinkling the pecorino cheese over the top. You can also garnish the dish with some fresh herbs or lemon zest. In conclusion, the Asparagus Pecorino and Red Onion Salad recipe from Anne Burrell is a healthy and delicious dish that can be easily prepared at home. By following these valuable tips, you can ensure that your salad is not only delicious but also visually appealing. So, go ahead and try out this recipe today!

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