WEEKDAYS 1e|12c|p

Shaved Brussels Sprouts and Fennel with Pomegranate and Pecorino

Mario Batali
|
Servings: 4 - 6
|
easy
|
15 to 30 min

Mario Batali's take on a quick and easy side dish!


  • Ingredients
  • step-by-step directions
Ingredients
Shaved Brussels Sprouts and Fennel with Pomegranate and Pecorino
  • 1 head fennel (bulb thinly shaved, cored, fronds roughly chopped)
  • 1 pound Brussels sprouts (thinly sliced)
  • 1/4 cup parsley leaves
  • 3/4 cup pomegranate seeds
  • 1/2 cup pecorino cheese (shaved)
Vinaigrette :
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • In a large bowl add the shaved fennel and fronds (the bright green sprigs), Brussels sprouts, parsley leaves, pomegranate seeds and toss to combine.
  • Drizzle over the red wine vinegar and olive oil and season with salt and pepper. Top with pecorino and toss to combine.
  • Tip: 1. Dress the salad 4-5 hours in advance and keep in the fridge to allow to flavors to marinate and the fennel and Brussels sprouts to break down slightly.
  • 2. Use a food processor fitted with the slicing attachment to easily slice the Brussels sprouts.

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