Finocchi e Tarocchi

By LeeBoruchow

Fennel salad with blood oranges, pecorino, and pomegranates. Feel free to sub the fruit out to match the season (i.e. apples in fall and cherries in late spring).

Ingredients

• 2 large round fennel bulbs, trimmed, and several fennel fronds set aside
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 4 large blood oranges, peeled and segmented
• 1 cup pomegranate seeds
• salt and freshly ground black pepper
• An 8-ounce chunk hard pecorino, such as sardo or toscano, for shaving

Preparation

Step 1

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.