Grapefruit, Asparagus & Pecorino Salad

By Harry Rosenblum

Harry's shop, The Brooklyn Kitchen, has the tools and knowledge to craft great cuisine in your home, houses a butcher shop, and knows how to make a killer salad.


  • 1

    The greens are easy, just a brief rinse and they’re ready to go.

  • 2

    Drizzle the asparagus with olive oil and salt, roast on a sheet at 375 until tender.

  • 3

    Fry minced onion in butter and then roast in oven until dark brown.

  • 4

    Cut grapefruit into bite sized pieces, remove skin and pith.

  • 5

    Poach a fresh egg.

  • 6

    Top all with Pecorino.

  • 7


Grapefruit, Asparagus & Pecorino Salad
  • mustard greens
  • roasted asparagus
  • poached egg
  • crispy onion bits
  • grapefruit
  • shaved Pecorino