Anne Burrells Asparagus Pecorino And Red Onion Salad Recipes

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BLOOD ORANGE AND RED ONION SALAD



Blood Orange and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 blood oranges
1 ruby red grapefruit
1/2 small red onion, julienned
1 Thai bird's eye chile, thinly sliced
Kosher salt
1 tablespoon high-quality extra-virgin olive oil
3 sprigs fresh mint, cut into a chiffonade

Steps:

  • Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
  • Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.

ARUGULA SALAD



Arugula Salad image

Provided by Anne Burrell

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

4 cups baby washed arugula
1/2 red onion, sliced
1/2 cup toasted pumpkin seeds
Shaved Parmesan, for garnish
Kosher salt
Red wine vinegar
High-quality extra-virgin olive oil

Steps:

  • In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

ASPARAGUS, PECORINO AND RED ONION SALAD



Asparagus, Pecorino and Red Onion Salad image

I just made this fabulously awesome salad that I got from Chef Anne Burrell on foodnetwork.com. I saw her make it on the show, Secrets of a Restaurant Chef. It is so good, I just had to share it. Retrieved 3/30/2012 from http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9 The photographs are mine.

Provided by Susan Feliciano

Categories     Other Salads

Time 10m

Number Of Ingredients 6

1 bunch pencil-thin asparagus
1 small red onion, finely diced
1 c coarsely grated aged pecorino cheese
1/2 c red wine vinegar
extra-virgin olive oil
kosher salt

Steps:

  • 1. Break the woody tips off the asparagus, and thinly slice it, including tips, crosswise into pieces about the size of peas.
  • 2. Place the asparagus in a medium bowl. Add the red onion and pecorino cheese and toss to combine.
  • 3. Dress the with vinegar, olive oil to your taste, and kosher salt; then toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
  • 4. It is best to do this about an hour or so in advance to let the flavors "marry".

ANNE BURRELL'S ASPARAGUS, PECORINO, AND RED ONION SALAD



Anne Burrell's Asparagus, Pecorino, and Red Onion Salad image

Make and share this Anne Burrell's Asparagus, Pecorino, and Red Onion Salad recipe from Food.com.

Provided by Count Chocula

Categories     Vegetable

Time 8m

Yield 1 bowl salad, 6-8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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!

Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 13.3, Carbohydrate 4.4, Fiber 1.8, Sugar 1.5, Protein 2.1

GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO



Grilled Asparagus and Spring Onion Salad with Prosciutto image

Provided by Anne Burrell

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, plus high quality extra-virgin olive oil
1 bunch asparagus, tough lower stems removed
Kosher salt
2 cups baby washed arugula
1 small spring onion, thinly sliced
1/2 cup shaved Parmesan
2 Meyer lemons, juiced
8 slices prosciutto

Steps:

  • Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
  • Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
  • In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
  • Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
  • Wowwee! What a salad!

ASPARAGUS, PECORINO AND RED ONION SALAD



Asparagus, Pecorino and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 1h8m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

  • 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!

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