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Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Serves: Serves 4


  • 2 Granny Smith apples, peeled and sliced into 1/8" slices
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons honey
  • 1 large fennel bulb, root ends trimmed and sliced into 1/8" slices
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 4 cups spring mix salad greens
  • 2 ounces Gorgonzola cheese, crumbled


Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods.

Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual and follow proper food-handling procedures.

Place apple slices, rosemary leaves, 1 tablespoon lemon juice and honey into a food saver bag. Seal bag and let sit for 30–60 minutes for apples to absorb flavors.

Meanwhile, preheat small pot of water to 185°F with the Sansaire Sous-Vide Immersion Circulator. Place fennel slices, olive oil, 2 tablespoons lemon juice, thyme, salt and white pepper into a zip lock bag. Seal bag and place in pot. Cook until fennel is tender, 35–45 minutes. Remove bag with tongs and place in an ice bath to cool.

Note: Refer to Sansaire cooking guide for recommended bags and sealing instructions.

Place salad greens in serving bowl. Empty the apple and fennel bags, including all juices, into the bowl with greens. Add Gorgonzola and toss to combine. Season with salt and pepper to taste and serve immediately.

Tested and perfected in the Sur la Table Cooking Class Program.

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