The Chew: Shaved Brussels Sprouts, Fennel + Pomegranate, Pecorino

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The Chew: Shaved Brussels Sprouts, Fennel + Pomegranate, Pecorino

While in the kitchen with Michael Symon, Mario Batali wanted to help viewers come up with a different side dish to try around the holidays this year. While Michael prepared his Crispy Sweet Potatoes with Brown Butter and Sage, Mario wanted to share a lighter recipe. His Shaved Brussels Sprouts and Fennel with Pomegranate and Pecorino is more than good enough to become your new go-to salad recipe. Surprise your friends and family with this fresh take on a healthy dish, to lighten up the dinner spread.

To get the recipe, click next page.

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The Chew: Shaved Brussels Sprouts, Fennel + Pomegranate, Pecorino Recipe Ingredients

The Chew: Shaved Brussels Sprouts, Fennel + Pomegranate, Pecorino

Mario Batali’s Shaved Brussels Sprouts and Fennel with Pomegranate and Pecorino makes for a light and tasty side dish recipe. (salim / Flickr)

  • 1 lb Brussels sprouts – sliced thin
  • 3/4 C pomegranate seeds
  • 1 head fennel – bulb shaved thin, cored, fronds roughly chopped
  • 1/4 C parsley leaves
  • 1/2 C Pecorino cheese

For the Vinaigrette:

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The Chew: Shaved Brussels Sprouts, Fennel + Pomegranate, Pecorino Recipe Directions

  1. In a large bowl, add the shaved fennel and fronds (bright green sprigs), parsley leaves, Brussels sprouts, and pomegranate seeds, then toss
  2. Add the drizzle of olive oil and red wine vinegar
  3. Season with salt and pepper
  4. Top with Pecorino and toss

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