Friday, August 1, 2014
Inquirer Daily News

Raw Asparagus, Red Onion, and Pecorino Salad

From Cook Like a Rock Star by Anne Burrell. (Clarkson Potter, 2011)

8 serving(s)

 1 bunch pencil asparagus, tough bottoms of stems removed

 1 small red onion, finely diced

 1 cup finely grated pecorino

 1/4 to 1/2 cup red wine vinegar

 Big flavorful finishing oil

 Kosher salt

 

 1. Cut the asparagus, including the tips, into very thin rounds. In a medium bowl, toss the asparagus with the red onion and pecorino.

 

2. Drizzle the salad with the vinegar, adjusting to your taste, the finishing oil and salt, and toss again.

 

 

Per serving (based on 8): 93 calories, 7 grams protein, 5 grams carbohydrates, 2 grams sugar, 6 grams fat, 15 milligrams cholesterol, 207 milligrams sodium, 2 grams dietary fiber.

Tagged as: | Healthy; Salad; Vegan; Vegetarian

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