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    You are in: Home / Red / Anne Burrell's Asparagus, Pecorino, and Red Onion Salad Recipe
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    Anne Burrell's Asparagus, Pecorino, and Red Onion Salad

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    8 mins

    0 mins

    Count Chocula's Note:

    Another great one from Chef Anne Burrell from Food Network.com.

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    Ingredients:

    Serves: 6-8

    Yield:

    bowl sa ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      It is best to do this about an hour or so in advance to let the flavors "marry".
    3. 3
      Semplice!

    Ratings & Reviews:

    • on February 19, 2012

      55

      I have made this salad twice now. I find that 1/4 cup of red wine vinegar is sufficient. Also, I use a good quality cheese (not the parm in a can). It is a refreshing change of pace - crunchy, zippy, salty. The uncooked asparagus is a fabulous surprise. It looks like peas, but is a whole lot crunchier! Love it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Anne Burrell's Asparagus, Pecorino, and Red Onion Salad

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 26.0
     
    Calories from Fat 1
    56%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 13.2 mg
    0%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.5 g
    6%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    pecorino cheese

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