top of page

Shaved-Fennel Salad with Oranges and 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', 'Equipment: an adjustable-blade slicer']

Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
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.
Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page