Fennel And Orange Salad With Pecorino
serves 2-4
Oranges make this salad juicy and sweet, and the pecorino brings salty bite, creating a balanced, summery dish. Be sure to trim any tough, fibrous edges off the fennel bulb.
2 large bulbs fennel, thinly sliced
4 tablespoons olive oil
1 lemon, juiced
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 medium oranges, supremed
1/2 teaspoon orange zest
2 tablespoons chopped fresh parsley
16 shavings pecorino
prep: 15 minutes
total: 15 minutes
zester
large bowl
In a large bowl, toss the slices with the olive oil, lemon juice, salt and pepper. Add the orange segments and parsley to the fennel and gently stir everything together. Arrange the salad on plates and shave a few slices of pecorino over each one.
0
