Shaved-Fennel Salad with Oranges and Pecorino

Ingredients for Shaved-Fennel Salad with Oranges and Pecorino

• 180ml bottled pomegranate juice

• 2 medium fennel bulbs (675g total), stalks cut off

• 2 navel oranges

• 45ml extra-virgin olive oil

• 80ml coarsely grated Pecorino Romano

• Equipment: an adjustable-blade slicer

How to make Shaved-Fennel Salad with Oranges and Pecorino

Boil pomegranate juice in a small heavy saucepan until reduced to about 60ml , 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 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.