Shaved-Fennel Salad with Oranges and PecorinoRomulo Yanes
Jazz up your winter repertoire with a tangy, colorful pomegranate dressing that melds fennel and oranges with salty Pecorino
Recipe information
Total Time
25 min
Yield
Makes 4 (first course) meals
Ingredients
3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer
Preparation
Step 1
Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
Step 2
Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
Step 3
Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
Step 4
Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
Step 5
Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.
