Shaved-Fennel Salad with Oranges and Pecorino
A refreshing and elegant salad featuring paper-thin shaved fennel, juicy orange segments, and sharp Pecorino Romano cheese, all dressed with a reduced pomegranate juice vinaigrette.
4 servings
28 min
Ingredients
- •¾ cup bottled pomegranate juice
- •2 medium fennel bulbs
- •2 whole navel oranges
- •3 tablespoon extra-virgin olive oil
- •⅓ cup coarsely grated Pecorino Romano
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
6 min
- 2.
Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
5 min
- 3.
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.
10 min
- 4.
Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
2 min
- 5.
Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.
5 min