Ingredients: 2 large fresh bulbs of fennel 4 blood oranges 1 cup Pomegranate seeds 3 green onions, chopped Juice of 1 lemon 6 tablespoons olive oil Salt and pepper Shavings Of Parmesan Or Pecorino cheese to serve
Directions:Remove any brown or damaged outer sections of the fennel bulbs. Cut them in half, and cut out the cores. Either using a mandolin, or a very sharp knife, slice the fennel very thin. Place the slices in a bowl, and toss with the lemon, oil, and salt and pepper. Cut the oranges into sections, removing the membranes and white pith. Add the orange sections and pomegranate seeds to the fennel and toss gently. On four individual plates, arrange the fennel, oranges, and seeds attractively. Sprinkle some chopped onions on each plate, and then add the shavings of cheese. Serve. |