Shaved Fennel & Pecorino Salad with Lollo Rosso, Farro & Lemon Vinaigrette

Shaved Fennel & Pecorino Salad

with Lollo Rosso, Farro & Lemon Vinaigrette

2 Servings
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From the Test Kitchen

This hearty salad uses a special Italian lettuce called Lollo Rosso. These fanned, ridged crimson leaves have a toothsome, slightly bitter crunch and are best served as a complement to other flavors. In this dish, you’ll be using sweet cherry tomatoes, crisp fennel, parsley and peppery watercress. To make the silky ribbons of pecorino that finish off this dish, use a vegetable peeler.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Shaved Fennel & Pecorino Salad with Lollo Rosso, Farro & Lemon Vinaigrette
Title
  • 1 cup Farro
  • 5 oz Heirloom Cherry Tomatoes
  • 2 heads Lollo Rosso Lettuce
  • 1 bunch Parsley
  • 1 Fennel Bulb
  • 1 Lemon
  • 1 Shallot
  • 3 Tbsps Sunflower Seeds
  • 1 Tbsp Honey
  • 2 oz Watercress
  • 2 oz Pecorino Romano Cheese
Cook the farro:
1 Cook the farro:
Heat a medium pot of salted water to boiling on high. Add the farro and cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water. Set aside as you continue cooking.
Prepare the ingredients:
2 Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Cut the cherry tomatoes in half lengthwise. Trim off and discard the roots of the lettuce; slice the heads in half lengthwise. Pick the parsley leaves off the stems; discard the stems. Quarter the lemon and remove the seeds. Cut out and discard the fennel core, then thinly slice the bulb. Place the sliced fennel in a small bowl of ice water with the juice of 1 lemon wedge to keep the fennel crisp and prevent browning. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot).
Toast the sunflower seeds:
3 Toast the sunflower seeds:
Heat a large, dry pan (nonstick, if you have one) on medium high until hot. Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant. Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.
Make the vinaigrette:
4 Make the vinaigrette:
In a small bowl, combine the honey, shallot and the juice of the remaining 3 lemon wedges. Season with salt and pepper and slowly whisk in 2 tablespoons of olive oil until well combined.
Make the salad:
5 Make the salad:
Drain the fennel thoroughly. In a large bowl, combine the cooked farro, lettuce, watercress, tomatoes, parsley, drained fennel and all but a pinch of the sunflower seeds. Season with salt and pepper and add enough vinaigrette to coat the greens (you may have extra vinaigrette); toss to thoroughly mix.
Plate your dish:
6 Plate your dish:
Divide the salad between 2 plates. Using a peeler, shave the Pecorino cheese on top and garnish with the remaining toasted sunflower seeds. Enjoy!

Tips from Home Chefs

Cook the farro:
1 Cook the farro:
Heat a medium pot of salted water to boiling on high. Add the farro and cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water. Set aside as you continue cooking.
2 Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Cut the cherry tomatoes in half lengthwise. Trim off and discard the roots of the lettuce; slice the heads in half lengthwise. Pick the parsley leaves off the stems; discard the stems. Quarter the lemon and remove the seeds. Cut out and discard the fennel core, then thinly slice the bulb. Place the sliced fennel in a small bowl of ice water with the juice of 1 lemon wedge to keep the fennel crisp and prevent browning. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot).
Prepare the ingredients:
Toast the sunflower seeds:
3 Toast the sunflower seeds:
Heat a large, dry pan (nonstick, if you have one) on medium high until hot. Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant. Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.
4 Make the vinaigrette:
In a small bowl, combine the honey, shallot and the juice of the remaining 3 lemon wedges. Season with salt and pepper and slowly whisk in 2 tablespoons of olive oil until well combined.
Make the vinaigrette:
Make the salad:
5 Make the salad:
Drain the fennel thoroughly. In a large bowl, combine the cooked farro, lettuce, watercress, tomatoes, parsley, drained fennel and all but a pinch of the sunflower seeds. Season with salt and pepper and add enough vinaigrette to coat the greens (you may have extra vinaigrette); toss to thoroughly mix.
6 Plate your dish:
Divide the salad between 2 plates. Using a peeler, shave the Pecorino cheese on top and garnish with the remaining toasted sunflower seeds. Enjoy!
Plate your dish:
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