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
Procedures:Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors lost with other methods.
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 SousVide® Supreme water oven to 185°F. Place fennel slices, olive oil, 2 tablespoons lemon juice, thyme, salt and white pepper into a SousVide Supreme vacuum pouch. Seal bag and place in water bath. Cook until fennel is tender, 35–45 minutes. Remove bag with tongs and place in an ice bath to cool.
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.