Gebraiseerde venkelsalade met Vermouth

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.

  • Braised Fennel salad with vermouth
Vermouth braised fennel salad
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Hot summer days call for a refreshing salad! Braised in a broth with vermouth and fresh spices and some refreshing touches of orange. Perfect for a Pulled Pork sandwich. Or even better! The the Poulet Roti style pulled chicken. Watch out for this recipe!
Course: Sidedish
Cuisine: French, Southern
Keyword: a l’orange, Braised, broth, chicken broth, couscous salade, delicious, Fennel, green herbs, Herkules, orange, refreshing, rode vermouth
Ingredients
  • 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
Dressing
  • 1 Tbsp Honey
  • 1 Tbsp Mustard
  • 2 Tbsp Cider Vinegar
  • Salt and pepper at taste
  • Lemon verbena Optional
Instructions
  1. 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.
  2. Add the fresh herbs together with the red vermouth and let cook through for about 10 minutes.
  3. Meanwhile you can cut the fennel and carrots in thin strips. Add some oil to a fireproof skillet and colour the strips.

  4. Pour over the broth and cut the orange in 8 equal parts. Spread them on top of the Fennel and carrots.
  5. Put the skillet in the BBQ on 150°C for 20-30 minutes until the fennel and carrots are done.
  6. Mix all ingredients for the dressing and add to taste. Optional: add some freshly cut lemon verbena for extra refreshing taste.

Serve with a delicious piece of meat or chicken on top of a toast. I’ve made this braised salad in combination with some Southern Pulled Chicken. Take a look for it and have a nice meal!

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