About This Recipe:
“Triple Fennel Salad with Guanciale Scallops,” a celebration of fennel in its peak season. In my garden, fennel flourishes, offering its bulb, fronds, seeds, and pollen. This recipe harnesses the full potential of fennel, incorporating three of these elements to create a dish that sings with seasonal freshness. Thinly sliced fennel bulbs lay the foundation, their crispness complemented by the delicate fronds, which we’ll quickly sizzle to bring out their flavor. Alongside, you’ll find kale, refreshing slices of blood orange, and hearty croutons infused with aromatic fennel seeds. The salad is dressed in a simple yet tantalizing lemon anchovy dressing. If you’re new to anchovies, this is your perfect introduction. They effortlessly dissolve in the pan, mingling with fresh lemon zest, juice, and a drizzle of olive oil, seasoned with a touch of ground pepper.
For a protein-packed twist, we’re adding guanciale scallops. This twist on the classic bacon-wrapped scallops offers an easier yet equally sumptuous option. Begin by cooking chunks of guanciale until they start to crisp up, then sear the scallops—seasoned lightly with salt and pepper—for 2-3 minutes per side until perfectly golden. To serve, assemble the salad and place the succulent scallops on the side. Finish by sprinkling crispy guanciale bits over everything, adding a savory crunch that perfectly complements the fresh, seasonal flavors of the salad.
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How To Make This Recipe:
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Triple Fennel Salad and Guanciale Scallops
Ingredients
Salad
• 1 large fennel bulb, thinly sliced (fronds reserved)
• 2 cups kale, chopped
• 2 blood oranges, segmented
• Reserved fennel fronds
• Olive oil for frying
• Dressing (recipe below)
• Croutons (recipe below)
Anchovy Lemon Dressing
• 4 anchovy fillets
• 1/4 cup olive oil
• Zest and juice of half an orange
Fennel Croutons
• 3 cups cubed bread (preferably a baguette a couple days old)
• 3 tablespoons olive oil, more to coat as needed
• 1 tablespoon fennel seeds
• Salt and pepper
Guanciale Scallops
• ¼ cup guanciale, cubed
• Olive oil for cooking
• 8-10 large scallops
• Salt and pepper to taste
• Olive oil for cooking
Instructions
- Salad Prep: Mix thinly sliced fennel and chopped kale in a bowl. Add blood orange segments.
- Frizzled Fronds: Fry fennel fronds in olive oil until crispy. Drain on paper towels. Once cooled, add to salad
- Croutons: Toss bread cubes with olive oil, fennel seeds, salt, and pepper. Air fry at 400F until golden brown, about 5-7 minutes. Check frequently, tossing if necessary.
- Dressing: In a saucepan, combine anchovies with olive oil. Gently heat until anchovies melt. Remove from heat, stir in lemon zest and juice. Let cool.
- Cook Guanciale: In a pan, cook cubed guanciale in olive oil until it starts to crisp.
- Cook Scallops: Pat scallops dry with paper towel on both sides. Season scallops with salt and pepper. Sear with guanciale until golden and cooked through, 2-3 minutes per side.