Fennel and Pecorino Salad Recipe

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  • Fennel Bulbs – 300 gms
  • Coral Lettuce – 1 small head
  • Pecorino Cheese – 100 gms
  • Fruity Extra-Virgin Olive Oil – 1 1/2 tblsp
  • Red Wine Vinegar – 2 tsp
  • Ground Black Pepper
  • Salt
  • Thyme – few sprigs
  • Oregano – few sprigs


  1. Trim the fennel, reserving the ferny fronds for garnish.
  2. Slice the fennel finely using a sharp knife.
  3. Combine the fennel and lettuce in a shallow bowl and shave the cheese over the top.
  4. Drizzle the olive oil and vinegar.
  5. Season with salt and pepper.
  6. Garnish with fennel fronds, thyme and oregano.

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