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Grapefruit, Asparagus & Pecorino Salad

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.

 

Ingredients

  • mustard greens
  • roasted asparagus
  • poached egg
  • crispy onion bits
  • grapefruit
  • shaved Pecorino

Directions

      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

      Eat.

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