Best 5 Anne Burrells Asparagus Pecorino And Red Onion Salad Recipes
Indulge in the delectable flavors of Anne Burrell's Asparagus, Pecorino, and Red Onion Salad, a symphony of textures and vibrant colors that will tantalize your taste buds. This refreshing and vibrant salad features crisp asparagus spears, roasted to perfection, tossed with tangy red onion slices, and crowned with savory Pecorino cheese. Drizzled with a zesty lemon-parsley dressing, this salad offers a delightful balance of flavors that will brighten up any meal.
The article also includes a collection of additional recipes to tantalize your taste buds. Discover the secrets behind a creamy and flavorful Avocado Dressing, perfect for drizzling over salads or grilled vegetables. Learn how to make a simple yet satisfying Carrot Salad with a hint of sweetness and crunch. For a burst of Italian flavor, try the classic Caesar Salad Dressing, a versatile accompaniment to salads, sandwiches, and grilled meats. And if you're craving a hearty and flavorful side dish, the Roasted Red Pepper and Goat Cheese Bruschetta offers a delightful combination of sweet peppers, tangy goat cheese, and crispy bread.
SAUTEED ASPARAGUS
Provided by Anne Burrell
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Generously salt it so that it tastes like the sea. Prepare a separate large bowl of cold salted water for an ice bath.
- Add the asparagus to the boiling water and allow to blanch for about 1 minute. Transfer the asparagus using tongs or a spider to the ice bath to shock. Remove from the bath and lay the asparagus on a paper towel to dry slightly.
- Meanwhile, in a medium saute pan over medium-high heat, add olive oil to lightly coat. Add the shallot and cook until translucent, about 3 minutes. Then add the garlic and combine, cooking until tender and fragrant, about 1 minute more. Add the asparagus and saute until heated through. Season with salt and crushed red pepper. Toss with the lemon zest and plate. Serve as a side to your meal!
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
ASPARAGUS, PECORINO AND RED ONION SALAD
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
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".
GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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!
ANNE BURRELL'S ASPARAGUS, PECORINO, AND RED ONION SALAD
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
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
Tips:
- Choose thin asparagus spears for a more tender salad.
- Blanch the asparagus spears briefly in boiling water to retain their vibrant green color and crisp texture.
- Use a sharp knife to thinly slice the red onion to prevent it from overpowering the other ingredients.
- Toast the pine nuts in a dry skillet over medium heat until they are fragrant and golden brown, stirring frequently to prevent burning.
- Use a microplane or fine grater to grate the Pecorino Romano cheese for a smooth and even distribution throughout the salad.
- Whisk the dressing ingredients together until well combined and emulsified.
- Toss the salad gently to coat the ingredients evenly in the dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Anne Burrell's Asparagus, Pecorino, and Red Onion Salad is a delightful and refreshing dish that is perfect for spring and summer gatherings. The combination of crisp asparagus, tangy red onion, nutty pine nuts, and savory Pecorino Romano cheese creates a harmonious balance of flavors and textures. The lemon-herb vinaigrette adds a bright and zesty touch, while the fresh parsley brings a pop of color and herbaceousness. This salad is not only delicious but also visually appealing, making it a great choice for potlucks, picnics, and barbecues. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to home cooks of all skill levels. Whether you are looking for a light and healthy lunch option or a flavorful side dish to complement your main course, Anne Burrell's Asparagus, Pecorino, and Red Onion Salad is sure to satisfy your taste buds.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
