We’re always looking for new and delicious side dishes that fare well at cookouts (i.e. no mayo). This salad exceeded our expectations: easy to prepare, can be made in advance, and a great tangy crunchy salad.
(modification of original recipe from Anne Burrell)
Serves 6
- 1 bunch pencil thin asparagus (about 1 pound), tough bottom stems removed
- 1 small red onion, finely diced
- ¾ cup coarsely grated Pecorino Romano cheese
- ½ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
Cut the asparagus, including the tips, into very thin slices (about ¼ inch) crosswise and place in a medium bowl. Add the red onion and cheese, tossing to combine. Dress with the vinegar, oil and salt and toss again. Cover and refrigerate until ready to serve.
NOTE: The vinegar will tenderize the asparagus. It is best to prepare this dish at least an hour in advance to let the flavors combine (we let ours sit for 4 to 6 hours).
Nutritional Info/Serving: Calories 109, Fat 8 g, Protein 4 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving: 0.5 Green, 0.5 Blue, 1 tsp
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