Gebraiseerde venkelsalade met Vermouth
Back from a trip to the south of France! The heat was inspiring to make ourselves a refreshing salad inspired by the french and southern kitchen. So when we came back I made this delicious Pulled Chicken with the “Poulet Roti” flavors and created a bombass salad to serve along the Pulled Chicken. This Fennel salad is braised in a mixture made from red vermouth, chicken broth and fresh green herbs. Are you in for a French toast with Braised fennel salad and Pulled Chicken? Just give me a shout!
Disclaimer: This post has been made with Herkules Broth as a test product for a possible future collaboration. For now I don’t earn anything promoting this brand.
- 1 Fennel
- 5 carrots
- 1 orange
- 1/2 lime
- 200 ml Chicken broth Herkules in this case
- 100 ml Red Vermouth
- 2 twigs Rosemary
- 5 twigs thyme
- 1 Tbsp Parsley
- 1 Tbsp Honey
- 1 Tbsp Mustard
- 2 Tbsp Cider Vinegar
- Salt and pepper at taste
- Lemon verbena Optional
Put a fireproof saucepan on the fire and add 200 ml. water and 1 tsp of broth paste. Cook the broth through until the pasta is solved into a broth.
Add the fresh herbs together with the red vermouth and let cook through for about 10 minutes.
Meanwhile you can cut the fennel and carrots in thin strips. Add some oil to a fireproof skillet and colour the strips.
Pour over the broth and cut the orange in 8 equal parts. Spread them on top of the Fennel and carrots.
Put the skillet in the BBQ on 150°C for 20-30 minutes until the fennel and carrots are done.
Mix all ingredients for the dressing and add to taste. Optional: add some freshly cut lemon verbena for extra refreshing taste.