This crisp salad combines fennel, scallions and parsley with shavings of sharp, salty aged pecorino cheese; the pecorino from the small Tuscan town of Pienza is especially tasty. More Great Salads More Italian Favorites

April 2009

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Credit: © Martin Morrell

Recipe Summary test

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the red wine vinegar and the olive oil; season generously with salt and pepper. Add the sliced fennel, scallions, parsley leaves and shaved pecorino and toss the salad gently. Transfer the salad to plates, garnish with the fennel fronds and serve right away.

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Suggested Pairing

Try the dish with a bottle of Vernaccia di San Gimignano, the classic, floral Tuscan white.

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