Fennel and Aged Pecorino Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1½ T Balsalmic Vinegar¼ C EVOO2 Large fennel bulbs, halved, cored and very thinly sliced, fronds reserved2 Scallions, white and green parts, thinly sliced½ C Flat-leaf parsley leaves125 G(~4 oz) Locatelli Pecorino Romano
In a large bowl, whisk the balsamic vinegar and the olive oil; season generously with pepper & a the salt. Add the sliced fennel, scallions, parsley leave and shaved pecorino and toss the salad gently. Transfer the salad to plates and garnish with fennel fronds and serve right away.
Number of Servings: 6
Recipe submitted by SparkPeople user GFUNQUE.
Number of Servings: 6
Recipe submitted by SparkPeople user GFUNQUE.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 15.9 g
- Cholesterol: 22.3 mg
- Sodium: 649.0 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.8 g
- Protein: 6.5 g
Member Reviews