Zesty Fennel and Pecorino Romano Salad Steals the Show

A fresh and zesty salad combines crisp fennel, peppery watercress, crunchy celery, and creamy avocado. The dish is finished with toasted almonds and shaved Pecorino Romano PDO, a hard sheep's milk cheese from Sardinia, Lazio, and Grosseto. A tangy dressing ties all the flavours together in minutes.

Preparation starts by salting thinly sliced fennel and letting it sit while the rest of the ingredients are readied. The dressing comes next: finely grated Pecorino Romano PDO, lemon zest and juice, whole-grain mustard, honey, garlic, salt, and pepper are whisked together. Olive oil is then drizzled in slowly until the mixture thickens into a smooth emulsion.

The salad is assembled on a large platter. Watercress, celery, and avocado join the softened fennel before the dressing is poured over the top. A final sprinkle of toasted almonds and extra shavings of Pecorino Romano PDO adds texture and richness. The dish serves four and is best enjoyed straight after putting it together.

The cheese plays a double role—both in the dressing and as a garnish—giving the salad a sharp, nutty depth. Its protected designation of origin ensures it comes from one of three Italian regions: Sardinia, Lazio, or Grosseto.

This salad brings together bright vegetables, creamy avocado, and the bold flavour of Pecorino Romano PDO. The dressing, packed with lemon and garlic, balances the crunch of almonds and the peppery bite of watercress. Served immediately, it makes a light yet satisfying meal for four.