Raw Asparagus, Pecorino and Red Onion Salad

May 22, 2010 at 11:24 am | Posted in savory things, veggies | 9 Comments

What is that?? Does seeing a salad here blow your mind just a little? Would you be surprised if I told you that I love veggies even more than sweets? My head is positively spinning seeing all things green popping up at the farmers’ market. I am snapping up asparagus while I can, and this raw salad is my favorite new thing to do with it. I know that raw asparagus sounds a little strange, but I have been eating up huge bowlfuls of this stuff all month long.

Take those skinny-minny stalks of raw asparagus, add red onion, sharp pecorino and a quick dressing and you get something super fresh, crisp, and snappy. Not to mention so easy…my only real advice is to use a big cutting board for prep, because otherwise those little coins of asparagus will want to go mobile all over your counter.

Raw Asparagus, Pecorino and Red Onion Salad– makes 6 to 8 servings
from a recipe by Anne Burrell

1 bunch pencil (the skinny stuff) 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

-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.

9 Comments »

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Amazing looking salad – I love Anne’s recipes. This one is perfect for summer.

Comment by Eliana— May 22, 2010 #

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This salad is so bright and colourful that it’s making hungry for fresh veggies. It’s gorgeous, thanks for the recipe!

Comment by Valerie— May 22, 2010 #

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Bright, bt seems a little full on for my stomach, acid wise.

Comment by Fiona— May 22, 2010 #

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- I love acidic foods! You can totally eye-ball the dressing ingredients and use less vinegar, too. I didn’t measure a thing.
  
  Comment by steph (whisk/spoon)— May 22, 2010 #
  
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That looks gorgeous! I am loving the colors.

Comment by peabody— May 23, 2010 #

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What a gorgeous bowl of food. I found your blog by chance, but I count it as a happy accident. I really like your recipes and will be back as often as I can. I hope you are having a good day. Blessings…Mary

Comment by Mary— May 24, 2010 #

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Wow! This has definitely been bookmarked! I don’t think I’ve ever eaten raw asparagus before? I have no idea why, but I might have to change that ASAP! This is soo pretty 🙂

Comment by Sues— May 24, 2010 #

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i’ve never tried raw asparagus (always at least a quick blanch) but i will have to see if i can find some skinnies at the market because this looks delicious!

Comment by mimi— May 24, 2010 #

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I’ve been enjoying your blog for a few weeks now, thank you (found you from the link of Food Librarian, btw). I have made this several times and it is always a hit. Like Anne said, people ask “are these peas?” Anne Burrell rocks my kitchen everytime! I have, however, found that Parmesan in place of the Pecorino lets the other flavors shine a bit brighter. Thanks for your inspiration.

Comment by Tim— June 15, 2010 #

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