WEEKDAYS 1e|12c|p

Shaved Brussels Sprouts and Fennel with Pomegranate and Pecorino

Mario Batali
Servings: 4 - 6
15 to 30 min

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

  • Ingredients
  • step-by-step directions
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)
  • 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.


rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes