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

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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.