Confit Fennel and Spring Greens Salad
Ingredients
- 400 grams fennel
- 80 grams carrots
- 40 grams red onions
- 20 grams garlic
- 10 grams thyme
- 6 juniper berries
- 1 star anise
- 0.6 grams dried ginger
- 10 grams salt
- 1 gram ground pepper
- 250 grams pomace-grade olive oil
Instructions
- Shave fennel, carrots, onion and garlic with a mandoline. Combine in a bowl with thyme, juniper berries, star anise, dried ginger, salt and pepper. Place all ingredients in a 1-quart glass jar; add olive pomace oil. Place under sous vide at 190°F for 2 hours. If you do not have a sous vide, place jar(s) in simmering water for an hour and 20 minutes. There should be 2–3 inches of water covering the top of the jars. Refrigerate for up to 2 weeks. When you are ready to serve, drain confit and mix with your favorite spring greens and dressing.
Notes
Tip: When you drain the vegetables, you can save the remaining oil and mix it with a bit of vinegar to make a great salad dressing!
