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
• 1/4 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.