Sweet Lou's Fennel, Pomegranate and Blood Orange Salad
Posted Jun 15 2009 6:28pm
2 large fennel bulbs, trimmed Juice of 1 lemon 4 tablespoons extra-virgin olive oil 4 large blood oranges, peeled and segmented 1 cup fresh pomegranate seeds Salt and pepper 6-ounce piece of hard pecorino (sardo or Tuscan) cheese
Slice the fennel as thin as possible. Place the fennel slices in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments and pomegranate seeds, season to taste with salt and pepper; and toss gently to mix. Shave the pecorino in long shards over the top and serve.