Shaved-Fennel Salad with Oranges and Pecorino
Shaved-Fennel Salad with Oranges and Pecorino is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.