La Cucina di Kat: Asparagus, Pecorino and Red Onion Salad

Recipe: Anne Burrell

When I seen Anne make this salad it really intrigued me but I was still thinking, Raw Asparagus??? Well, turns out that the raw asparagus is delicious and the simple ingredients just make this totally complete. Pecorino is a fairly salty cheese, but if you need to add salt do it at the end. When you serve this salad, your guests will really wonder what it is, as the cut asparagus resembles peas. It's just very unusual and very tasty! Thanks Anne!

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1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino cheese
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.

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It is best to do this about an hour or so in advance to let the flavors "marry"

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Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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