February 13, 2014
1 fennel bulb, trimmed of any tough outer layers
juice of 1 lemon
2 tablespoons lemon oil (or good quality extra virgin)
kosher salt and freshly-ground pepper
2 large blood oranges, peeled and segmented
handful of pomegranate seeds
a few "strings" of pickled onion (optional-- recipe is also on the blog)
3 oz of hard salty cheese-- like Pecorino Toscano
Using a mandolin or extra-sharp knife, slice the fennel as thinly as possible. Put the fennel in a bowl and toss with lemon, orange zest,lemon oil, salt and pepper.
Divide the fennel onto your two most romantic plates. Pile a tangle of fennel onto each as high as possible-- then divide the orange sections, pomegranate and onion (if using).
Using a vegetable peeler, shave a few shards of cheese over each salad, and serve immediately.
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