- Sharp Chef's Knife (for slicing and dicing vegetables like fennel)
- Mandoline Slicer (for achieving uniform thin slices of fennel quickly and safely)
- Citrus Juicer (to help in juicing oranges for dressing or garnish preparation)
- Cheese Board and Knife Set (for serving the salad with crumbled pecorino cheese neatly arranged)
- Digital Kitchen Scale (for precise measurements in recipe adjustments)
- Blender (to blend ingredients smoothly if needed for a dressing)
- Food Processor (optional, to shred fennel or make citrus zest more efficiently)
- Cutting Board (a necessary surface for cutting and preparing the salad's ingredients safely)
- Salad Spinner (to quickly dry washed vegetables like fennel without excess water)
- Pair of Oven Mitts or Pot Holders (for kitchen safety when handling hot items)
3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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