Shaved Fennel With Blood Oranges, Pomegranates And Pecorino

By á-174942

Ingredients

• 2 large round bulbs of fennel trimmed, rinsed, and patted dry
• Juice of 1 lemon
• 4 tablespoons Extra-virgin olive oil
• 4 large blood oranges zest removed
• and set aside
• 1 pomegranate rind removed
• and seeds extracted
• 8 ounces hard pecorino (Sardo or Tuscan)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Shave fennel on mandolin or slicer 1/32-inch thick into large metal mixing bowl. Toss with lemon juice and extra-virgin olive oil and set aside in refrigerator.

Remove pith and skin from orange, cut into segments and remove seeds, saving all juices. Toss segments into bowl with fennel, add pomegranates and toss gently to mix.

Arrange 4 tall piles in 4 separate plates. Shave pecorino in long shards over top of each plate and serve.

This recipe yields 4 servings.