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