Ingredients with Measurements:
- 8 oz Canestrato Sardo cheese, grated
- 1 large fennel bulb, thinly sliced
- 2 oranges, peeled and segmented
- 1/4 cup extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- Salt and pepper, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper until well combined.
2. Add the sliced fennel and orange segments to the bowl and toss to coat with the dressing.
3. Add the grated Canestrato Sardo cheese to the bowl and toss gently to combine.
4. Serve immediately, garnished with additional orange segments and fennel fronds, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 23g
- Carbohydrates: 12g
- Protein: 10g
- Fiber: 4g
- Sugar: 8g
Substitutions for ingredients:
- Canestrato Sardo cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- White wine vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced red onion or chopped walnuts for extra flavor and texture.
- Use blood oranges instead of regular oranges for a more colorful presentation.
- Add arugula or other leafy greens to make it a salad.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the fennel.
- Grate the cheese just before serving to prevent it from drying out.
- Use a microplane to zest one of the oranges and add it to the dressing for extra flavor.
Storage instructions:
- This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the Canestrato Sardo with Fennel and Orange on a large platter or individual plates.
- Garnish with additional orange segments and fennel fronds for a pop of color.
Garnishes:
- Orange segments and fennel fronds
Pairings:
- This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with crusty bread or crackers for a light lunch or appetizer.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance out the flavors.
- If the fennel is too tough, slice it thinner or blanch it in boiling water for a few seconds before adding it to the salad.
Food safety advice:
- Make sure to wash the fennel and oranges thoroughly before using them.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Canestrato Sardo is a hard cheese made from sheep's milk in Sardinia, Italy.
- Fennel is a popular ingredient in Italian cuisine, and is often used in salads and pasta dishes.
- Oranges are also commonly used in Italian cuisine, especially in Sicily.
Flavor profiles:
- This dish is a combination of sweet, tangy, and savory flavors, with a crunchy texture from the fennel and a creamy texture from the cheese.
Serving suggestions:
- Serve as a light lunch or appetizer, or as a side dish to a larger meal.
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Region: Italian