SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO

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Shaved-Fennel Salad with Oranges and Pecorino image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Cheese     Appetizer     Vegetarian     Quick & Easy     Orange     Fennel     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (first course) meals

Number Of Ingredients 6

3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer

Steps:

  • 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.

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