Shaved-Fennel Salad with Oranges and Pecorino

Shaved-Fennel Salad with Oranges and Pecorino
Photo by Romulo Yanes


  • 3 tablespoon extra-virgin olive oil
  • an adjustable-blade slicer
  • 2 navel oranges
  • ¾ cup bottled pomegranate juice
  • 2 medium fennel bulbs
  • 1/3 cup coarsely grated Pecorino Romano

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...

View full recipe at Epicurious


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