Information
Notes
Shaved fennel is a cliché in Italian restaurants here, but when done correctly, it’s dear to my heart. I am a confessed fennel-holic and cannot get enough of its fresh crisp anise flavor. It is nearly epic when matched with winter fruits like pomegranates and blood oranges, but it works with apples in the fall and cherries in the late spring as well.
Ingredients
- 2 large round fennel bulbs, trimmed, and several fennel fronds set aside
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 4 large blood oranges, peeled and segmented
- 1 cup pomegranate seeds
- Salt and freshly ground black pepper
- An 8-ounce chunk hard pecorino, such as sardo or toscano, for shaving
Directions
1. Using a mandoline or other vegetable slicer, shave the fennel crosswise into 1/3-inch-thick slices. Place in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments, pomegranate seeds, and fennel fronds and toss gently to mix. Season with salt and pepper.
2. Arrange the fennel salad on four individual plates. Shave the pecorino in long shards over each plate, and serve.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving.