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!
a l'orange, Braised, broth, chicken broth, couscous salade, delicious, Fennel, green herbs, Herkules, orange, refreshing, rode vermouth
200mlChicken brothHerkules in this case
Salt and pepper at taste
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.
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!