Shaved fennel with blood oranges~ pomegranate
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pomegranate, rind removed | |
| Date: Tue, 29 Oct 1996 08:39:08 | ||
Directions
2 lg round bulbs of fennel,
: trimmed, -- rinsed and : dried
: Juice of 1 lemon
4 TB extra virgin olive oil
4 lg blood oranges, -- zest
: removed and set aside : and -- seeds extracted 8 oz hard pecorino -- (Sardo or : Tuscan)
: Salt and pepper
Shave fennel on mandolin or slicer 1/32" 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.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5614 ~0500