Shaved-Fennel Salad with Oranges and Pecorino |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Jazz up your winter repertoire with a tangy, colorful pomegranate dressing that melds fennel and oranges with salty Pecorino 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 |
Directions:
1. Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
2. Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
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.
4. Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
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.
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