Shaved-Fennel Salad with Oranges and Pecorino

Gluten Free
Health score
27%
Shaved-Fennel Salad with Oranges and Pecorino
25 min.
4
221kcal

Suggestions


Discover the vibrant flavors of our Shaved-Fennel Salad with Oranges and Pecorino, a delightful dish that perfectly balances freshness and richness. This gluten-free salad is not only quick to prepare, taking just 25 minutes, but it also serves as an exquisite side dish, antipasti, or a light starter that will impress your guests.

The star of this salad is the fennel, which adds a crisp texture and a subtle anise flavor that pairs beautifully with the sweet and juicy navel oranges. The addition of coarsely grated Pecorino Romano introduces a savory depth, making each bite a harmonious blend of tastes. Drizzled with a homemade pomegranate dressing, this salad is a feast for the eyes and the palate, showcasing a stunning array of colors and textures.

With only 221 calories per serving, this dish is a guilt-free indulgence that can be enjoyed as a snack or a refreshing accompaniment to any meal. Whether you're hosting a dinner party or simply looking to elevate your everyday dining experience, this Shaved-Fennel Salad is sure to become a favorite. Embrace the art of simple yet elegant cooking and treat yourself to this delightful salad that celebrates the beauty of fresh ingredients!

Ingredients

  • medium fennel bulb ()
  •  navel oranges 
  • tablespoon olive oil extra virgin extra-virgin
  • 0.3 cup pecorino cheese grated
  • 0.8 cup pomegranate juice 

Equipment

  • bowl
  • sauce pan
  • whisk
  • measuring cup

Directions

  1. Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
  2. Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
  3. Meanwhile, cut fennel into paper-thin slices with slicer.
  4. Cut peel, including all white pith, from oranges.
  5. Cut segments free from membranes and coarsely chop.
  6. Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
  7. Arrange fennel and oranges on salad plates or put in a large salad bowl.
  8. Sprinkle with cheese and drizzle with dressing. Season with pepper.

Nutrition Facts

Calories221kcal
Protein8.25%
Fat51.03%
Carbs40.72%

Properties

Glycemic Index
18
Glycemic Load
2.29
Inflammation Score
-6
Nutrition Score
14.604348049216%

Flavonoids

Cyanidin
1.12mg
Delphinidin
0.38mg
Pelargonidin
0.04mg
Eriodictyol
1.26mg
Hesperetin
15.31mg
Naringenin
4.97mg
Apigenin
0.01mg
Luteolin
0.5mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.93mg

Nutrients percent of daily need

Calories:220.85kcal
11.04%
Fat:13.22g
20.34%
Saturated Fat:3.03g
18.93%
Carbohydrates:23.74g
7.91%
Net Carbohydrates:18.52g
6.74%
Sugar:16.49g
18.32%
Cholesterol:8.67mg
2.89%
Sodium:165.95mg
7.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.81g
9.62%
Vitamin K:84.84µg
80.8%
Vitamin C:55.46mg
67.22%
Fiber:5.21g
20.85%
Potassium:707.76mg
20.22%
Calcium:181.34mg
18.13%
Folate:67.18µg
16.79%
Vitamin E:2.49mg
16.61%
Manganese:0.29mg
14.49%
Phosphorus:143.07mg
14.31%
Magnesium:34.27mg
8.57%
Vitamin A:364.26IU
7.29%
Vitamin B6:0.14mg
6.8%
Vitamin B2:0.11mg
6.53%
Vitamin B5:0.62mg
6.23%
Iron:1.11mg
6.19%
Copper:0.12mg
5.84%
Vitamin B3:1.16mg
5.81%
Vitamin B1:0.07mg
4.63%
Zinc:0.55mg
3.65%
Selenium:2.17µg
3.1%
Vitamin B12:0.09µg
1.56%
Source:Epicurious