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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Serves: Makes 4 servings


  • 2 Granny Smith apples, peeled and sliced into 1/8" slices
  • 2 tablespoons fresh rosemary leaves
  • 3 tablespoons 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 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.

The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods. Sous vide cooking allows us to cook at a temperature a bit below the boiling point of water, so there is less risk of under overcooking your vegetables. Furthermore, sealing the vegetables before cooking in a water bath helps retain the natural plant sugars which would otherwise be diluted into a large volume of cooking water. That means brighter color and fuller flavor every time.

This recipe was tested with the Sansaire immersion water circulator. Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper cooking times, food handling and safety 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.

Choose a pot large enough to hold the fennel, with plenty of room for the water to circulate. Attach the Sansaire to the side of the pot using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.

Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.

Season the fennel slices with olive oil, 2 tablespoons lemon juice, thyme, salt and white pepper. Place the fennel into a Ziploc bag, so that the slices are flat within the bag. With the top of the Ziploc bag open, carefully submerge the bag into the pot, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the vegetables. Using the side of the water container, carefully seal the bag and leave the fennel to circulate in the water until tender, about 40 minutes. Using tongs, carefully remove the fennel from the pot and place on a plate.
To serve: Place salad greens in serving bowl. Add the apple and fennel, including all juices, into the bowl with greens. Add Gorgonzola and toss to combine. Season with salt and pepper to taste and serve immediately.

Discover more about sous vide cooking with the Sansaire: Click here »

Tested and perfected in the Sur la Table kitchen

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