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Heerlijke gebraiseerde venkelsealade met vermouth en sinaasappel.
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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!
Gang Sidedish
Keuken French, Southern
Trefwoord a l'orange, Braised, broth, chicken broth, couscous salade, delicious, Fennel, green herbs, Herkules, orange, refreshing, rode vermouth
Voorbereidingstijd 5 minuten
Bereidingstijd 30 minuten
Totale tijd 35 minuten

Equipment

  • Fireproof Skillet

Ingrediënten

  • 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

Instructies

  • 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!