Spring Salad: Fennel & Aged Pecorino

We went crazy for this simple Tuscan salad we saw in Food & Wine magazine. Grab some fresh fennel from the farmer’s market and a good piece of Pecorino (oh, and a bottle of Italian white) and call it a day. Mangia!

FENNEL & AGED PECORINO SALAD

1 1/2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

2 large fennel bulbs (2 pounds), halved, cored and very thinly sliced, fronds reserved

2 scallions, white and green parts, thinly sliced

1/2 cup flat-leaf parsley leaves

5 ounces aged Pecorino, shaved (2 cups)

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.

Serves 6