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 the Mediterranean with our Shaved-Fennel Salad with Oranges and Pecorino. This delightful dish is not only gluten-free, but it also brings together a beautiful blend of refreshing ingredients that celebrate the bounty of fresh produce. The star of the show, fennel, with its slightly sweet anise flavor and crisp texture, pairs perfectly with the bright, zesty notes of navel oranges, creating a salad that is both delicious and visually stunning.

Drizzled with a luxurious pomegranate dressing, this salad bursts with color and contrasts beautifully against the rich, salty depth of coarsely grated Pecorino Romano cheese. It's a culinary masterpiece that can serve as a light starter, an enticing antipasti, or a sophisticated side dish for your next gathering.

In just 25 minutes, you can whip up this elegant salad that not only tantalizes the taste buds but also offers a nutritional punch. With a modest 221 calories per serving, it allows everyone to indulge without guilt. Whether you're planning a festive dinner or simply craving a snack that's both healthy and satisfying, this shaved-fennel salad will impress your family and friends alike. Join us in creating a dish that is as delightful to prepare as it is to enjoy!

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