Author: Givan van Souvy

Persons: 2

Temperature: 85

Cooking time: 1 hour

Prep time: 20 minutes


  • 1 fennel
  • 1 apple
  • 70 g pecan nuts
  • 50 g pecorino cheese
  • dash of olive oil
  • 1 star anise
  • 1 tbsp cinnamon
  • knob of butter
  • 2 tbsp brown caster sugar
  • 100 ml orange juice
  • pepper
  • salty


  1. Preparation -

    Cut off the top of the fennel and cut the fennel into thin slices. Place in a sous vide bag along with the star anise. Cook for 1 hour at 85 degrees.

  2. Caramelized pecan nuts -

    Melt some butter in a large frying pan. Add the caster sugar and let it melt over low heat. After 2 minutes, stir in the cinnamon and mix in the pecans. Cook for another 2 minutes and turn off the pan. Let the pecans cool for 10 – 15 minutes.

  3. Salad dressing -

    Cut an apple into thin slices. Grate the pecorino cheese and prepare the salad. Add the lettuce, apple, cheese and pecans. Make a dressing from the orange juice, a dash of olive oil, salt and pepper.

  4. Add the fennel -

    After an hour, remove the fennel from the sous vide. Cut into even thinner slices if necessary. Add to the salad. Finally, pour the dressing over the salad.

    Optional: add some pomegranate for a fresh acidity.

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