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

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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

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