Shaved-Fennel Salad with Oranges & Pecorino
Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
pomegranate juice
|
* |
| 2 | medium |
fennel bulb
stalks cut off |
*
|
| 2 | each |
oranges
|
*
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ⅓ | cup |
romano cheese
coarsely grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
pomegranate juice
|
* |
| 2 | medium |
fennel bulb
stalks cut off |
*
|
| 2 | each |
oranges
|
*
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
romano cheese
coarsely grated |
*
|
Directions
Boil pomegranate juice in a small heavy saucepan until reduced to about ¼ 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 ½ 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.
