Shaved Fennel Salad with Blood Oranges, Pecorino, and Pomegranates

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Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes to Cook at Home
 




Ingredients

  • 2 large round fennel bulbs, trimmed, and several fennel fronds set aside
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 4 large blood oranges, peeled and segmented
  • 1 cup pomegranate seeds
  • Salt and freshly ground black pepper
  • An 8-ounce chunk hard pecorino, such as sardo or toscano, for shaving
 




Instructions

 
Step 1: Using a mandoline or other vegetable slicer, shave the fennel crosswise into 1/3-inch-thick slices.
 
  
 
Step 2: Place in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments, pomegranate seeds, and fennel fronds and toss gently to mix. 
 
 
 
 
Step 3: Season with salt and pepper.
 
Step 4: Arrange the fennel salad on four individual plates. Shave the pecorino in long shards over each plate, and serve.




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