Print

Vermouth braised fennel salad

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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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!