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Shaved-Fennel Salad with Oranges and Pecorino
recipe image
Prep Time: 25 Minutes
Cook Time: 0 Minutes
Ready In: 25 Minutes
Servings: 4
Jazz up your winter repertoire with a tangy, colorful pomegranate dressing that melds fennel and oranges with salty Pecorino
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
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.