Shaved Fennel with Blood Oranges, Pecorino, and Pomegranates
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.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- juice of 1 lemon
- 1 cup pomegranate seeds
- 2 large round fennel bulbs trimmed, and several fennel fron
- â¼ cup extra virgin olive
- 4 large blood oranges peeled and segmented
- salt and freshly
- an 8-ounce chunk hard pe such as sardo or toscano, for shaving
- Carbohydrate 47.4401000366747 g
- Cholesterol 0 mg
- Fat 2.71440000229462 g
- Fiber 9.46800001064627 g
- Protein 4.05300000327523 g
- Saturated Fat 0.278400000235346 g
- Serving Size 1 1 recipe (279g)
- Sodium 7.43000000588364 mg
- Sugar 37.9721000260284 g
- Trans Fat 2.03696000172194 g
- Calories 204 calories
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. -- Arrange the fennel salad on four individual plates. Shave the pecorino in long shards over each plate, and serve.
