Asparagus, Pecorino and Red Onion Salad

Recipe courtesy of Anne Burrell
Show: Secrets of a Restaurant Chef | Episode: The Secret to Chicken Cacciatore
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Total:
1 hr 8 min
Prep:
8 min
Inactive:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 bunch pencil asparagus, tough bottom stems removed
  • 1 small red onion, finely diced
  • 1 cup coarsely grated aged pecorino
  • 1/2 cup red wine vinegar
  • Extra-virgin olive oil
  • Kosher salt
Asparagus, Pecorino and Red Onion Salad

Directions

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!