Shaved-Fennel Salad with Oranges and Pecorino
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (first course) meals
- equipment: an adjustable-blade slicer
- 2 navel oranges
- 3 tablespoon extra-virgin olive oil
- Carbohydrate 24 g(8%)
- Cholesterol 11 mg(4%)
- Fat 14 g(21%)
- Fiber 5 g(21%)
- Protein 6 g(11%)
- Saturated Fat 3 g(17%)
- Sodium 224 mg(9%)
- Calories 228
Preparation 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.
Preparation 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.
