Michael Chiarellos Raw Corn Arugula And Pecorino Romano Salad Recipes

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ARUGULA SALAD WITH FENNEL, ORANGES AND PECORINO ROMANO



Arugula Salad With Fennel, Oranges and Pecorino Romano image

This sophisticated salad features fresh and vibrant flavors. Although it is quick and simple to make, it is elegant when plated artistically and perfectly worthy of a dinner party of a Valentine's Day dinner. Ironically, I grew up in an Italian household and we enjoyed orange slices drizzled with olive oil and a grinding of black pepper, as well as fennel dipped in oil and pepper, so these flavors seem normal and well balanced to my palate!

Provided by CookinDiva

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

5 ounces arugula
4 mandarin oranges, peeled and sectioned
1 fennel bulb, white part shaved
4 ounces pecorino romano cheese
4 tablespoons olive oil, high quality fruity flavored
3 tablespoons balsamic vinegar (or balsamic "glaze")
fresh ground black pepper

Steps:

  • Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
  • Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
  • On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
  • Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
  • NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.

Nutrition Facts : Calories 1202.5, Fat 87, SaturatedFat 27.1, Cholesterol 117.9, Sodium 1528.8, Carbohydrate 71.2, Fiber 15.6, Sugar 39.3, Protein 45.4

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