Shaved-Fennel Salad with Oranges and Pecorino

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

Suggestions


If you’re looking for a light and refreshing salad that tantalizes the taste buds and complements a variety of meals, look no further than this Shaved-Fennel Salad with Oranges and Pecorino. This vibrant dish is not only gluten-free but also packed with flavor, making it perfect for a side dish, antipasto plate, or even as a healthy snack.

The combination of paper-thin slices of crunchy fennel, the sweetness of juicy navel oranges, and the sharp, savory notes of coarsely grated Pecorino Romano creates a harmonious blend that is both satisfying and invigorating. The unexpected addition of pomegranate juice adds a lovely tartness to the dish, elevating it to an elegant starter that is sure to impress at any gathering.

In just 25 minutes, you can whip up a meal that’s not only pleasing to the palate but also a feast for the eyes. The bright colors of the fennel and oranges, paired with the white of the cheese, create a beautiful presentation on any table. Whether you’re hosting friends or simply treating yourself to something special, this shaved-fennel salad offers a delightful burst of flavors that will leave you craving more.

So grab your kitchen tools and get ready to create a dish that merges simplicity with sophistication—and don’t forget to share it with loved ones for an extra touch of joy!

Ingredients

  • medium fennel bulbs ()
  •  navel oranges 
  • tablespoon olive oil extra-virgin
  • 0.3 cup coarsely pecorino romano grated
  • 0.8 cup bottled 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