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Featured Raw Recipe
Shaved Fennel with Blood Oranges,
Pomegranate, and Pinenuts
Serves 4
A classic winter salad to begin with, this dish is made both
texturally and visually intriguing by the sweet and sexy addition
of pomegranate seeds. The optional addition of paper-thin
red onion slices and an oil and lemon dressing makes a lot
of sense; the sharpness of onion works well with the sweet
combo of fennel and pomegranate and the creamy contrast of
sharp cheese.
2 large fennel bulbs, trimmed
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
4 large blood oranges, peeled and segmented
1 cup fresh pomegranate seeds
Salt and pepper
1/2 cup ground pinenuts or macadamia nuts (optional)
Use a mandolin or sharp knife to slice the fennel as thin
as possible. Place the fennel slices in a bowl and toss with
the lemon juice and olive oil. Add the blood orange segments
and pomegranate seeds, season to taste with salt and pepper;
and toss gently to mix.
Arrange the fennel salad on 4 individual plates. Sprinkle
ground pinenuts over the top of each plate and serve.
Mario Batali Simple Italian Food:
Recipe adapted from "My Two Villages"
By Mario Batali
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