How to Make Watercress, Fennel, and Avocado Salad with Pecorino Romano PDO Cheese
WRITER/PHOTOGRAPHY Alexis deBoschnek
I welcome a good salad wherever I can. Here, fennel, watercress, celery, and avocado are dressed up with a punchy dressing made with Pecorino Romano PDO, a sheep-milk hard cheese crafted in Sardinia, Lazio, and Grosseto under strict regulations to ensure quality. I’ll add a handful of almonds and even more Pecorino Romano PDO on top for some added crunch and nuttiness. It’s a low-lift, high-reward side dish to add to your holiday table.
Watercress, Fennel, and Avocado Salad with Pecorino Romano PDO
Serves 4
INGREDIENTS
Salad
2 fennel bulbs, thinly sliced
Kosher salt, to taste
3 cups watercress
4 celery stalks, thinly sliced
2 avocados, thinly sliced
½ cup slivered almonds, toasted
⅓ cup shaved Pecorino Romano PDO
Dressing
¼ cup finely grated Pecorino Romano PDO
Zest and juice of 1 lemon (about 2 tablespoons)
2 teaspoons whole-grain mustard
1 teaspoon honey
1 garlic clove, grated
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
DIRECTIONS
Prep the salad: Add the fennel to a medium bowl with a generous pinch of salt and toss to combine. Let sit at room temperature while assembling the rest of the salad.
Make the dressing: Add the Pecorino Romano PDO, lemon zest and juice, mustard, honey, garlic, salt, and pepper to a glass measuring cup and whisk to combine. While whisking, slowly add the olive oil until the dressing emulsifies.
Assemble the fennel, watercress, celery, and avocado on a platter: Drizzle the dressing over top. Top with toasted almonds and shaved Pecorino Romano PDO. Serve immediately.
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