We’ve just harvested some beautiful fennel at Cornman Farms, which we’ll be using to create our Confit Fennel Salad for our spring seasonal event menu! This is the perfect starter salad to make if you are entertaining and would like to use some fresh, springtime ingredients. Not to mention, because this will last in your fridge for up to two weeks, you can use your confit fennel and vegetables in other dishes as well! Try using it in a stir fry with some noodles and shrimp, or pair it with some pork loin for a complex and delicious entree.
P.S. Chef Kieron Hales went on WXYZ Detroit to demonstrate making this dish! Click here to watch.
- Glass quart container
- Sous vide (optional)
- Fennel, 400g
- Carrots, 80g
- Red Onions, 40g
- Garlic, 20g
- Thyme, 10g
- Star Anise, 1
- Juniper Berry, 6
- Dried Ginger, 0.6g
- Ground Pepper, 1g
- Salt, 10g
- Pomace oil, 250g
- Shave fennel, carrots, onion and garlic with a mandolin.
- Combine in bowl with thyme, juniper berries, star anise, dried ginger, salt and pepper.
- Place all ingredients in a glass quart jars.
- Add Pomace oil.
- Place under sous vide at 190 F for 2 hours. If you do not have a sous vide, place jars in simmering water for an hour and 20 minutes. There should be 2 to 3 inches of water covering the top of the jars.
- Refrigerate your confit fennel for up to 2 weeks. When you are ready to serve, mix with your favorite spring greens and dressing.
- Tip: When you drain the vegetables, you can use the remaining oil and mix it with a bit of vinegar to make a great salad dressing!