Mario Batali’s take on a quick and easy side dish!
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)
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.